Chipotle Chicken Burrito Bowl with Cauliflower Rice
Ingredients
4 cups cauliflower florets
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
1 pound skinless, boneless chicken breasts
1 tablespoon finely chopped chipotle peppers in adobo sauce
½ teaspoon garlic powder
½ teaspoon ground cumin
2 cups shredded romaine lettuce
1 cup canned pinto beans, rinsed
1 ripe avocado, diced
¼ cup pico de gallo or fresh salsa
¼ cup shredded Cheddar or Monterey Jack cheese
Lime wedges for serving
Description
Pulse cauliflower in a food processor until chopped into rice-size pieces. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cauliflower and 1/4 teaspoon salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Cover and keep warm.
Position a rack in upper third of oven; preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.
Season chicken with the remaining 1/4 teaspoon salt. Place on the prepared baking sheet and broil for 9 minutes.
Meanwhile, combine the remaining 1 tablespoon oil, chipotles, garlic powder and cumin in a small bowl.
Turn the chicken over, brush with the chipotle glaze and continue broiling until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes more. Transfer to a clean cutting board and chop into bite-size pieces.
Assemble each bowl with 1/2 cup each cauliflower rice, chicken and lettuce, 1/4 cup beans, 1/4 avocado and 1 tablespoon each pico de gallo (or salsa) and cheese. Serve with a lime wedge.
