cilantro-lime cauliflower rice & chicken burrito bowls!

Ingredients

• 4 cups Cauliflower Rice (fresh or frozen, riced)
• 1 medium Onion (diced)
• 5 cloves Garlic (minced)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1/4 cup Fresh Cilantro (chopped)
• 4 cups Romaine Lettuce (shredded)
• 1 can Black Beans (15 oz, drained and rinsed)
• 2 cups Cooked Chicken (shredded; leftover rotisserie or poached)
• 1 cup Salsa (Matteo’s salsa or any chunky tomato salsa)
• 1/2 cup Crema (Mexican crema or sour cream)
• 1 large Avocado (sliced)
• 1/2 cup Queso Fresco (crumbled)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep the Ingredients

   Dice the onion, mince the five garlic cloves, chop cilantro, squeeze lime juice, shred romaine, slice avocado, crumble queso fresco, and drain/rinse the black beans.

   Time: PT5M

2. Sauté Onion and Garlic

   Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the diced onion and sauté 3 minutes until translucent, then add minced garlic and cook another 1 minute, stirring constantly to avoid burning.

   Time: PT4M

   Temperature: Medium

3. Cook the Cauliflower Rice

   Stir in the cauliflower rice, season with salt, pepper, and optional ½ tsp cumin or chili powder. Cook, stirring frequently, for 5‑7 minutes until the rice is tender but not soggy. Finish with lime juice and half of the chopped cilantro.

   Time: PT7M

   Temperature: Medium‑High

4. Warm the Beans and Chicken

   Add the drained black beans and shredded chicken to the skillet (or a separate pan) and heat through, about 2‑3 minutes. Season with a pinch more salt if needed.

   Time: PT3M

   Temperature: Medium

5. Assemble the Burrito Bowls

   In each serving bowl, layer a handful of shredded romaine, then a scoop of cauliflower rice, followed by black beans, chicken, a generous spoonful of salsa, a drizzle of crema, avocado slices, crumbled queso fresco, and the remaining cilantro. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

8 g