Chipotle Chicken Burrito Bowl with Cauliflower Rice

This easy-to-make and meal-prep burrito bowl is even better than takeout! You'll never miss the carbs in this protein-packed, super-flavorful meal that replaces the cilantro-lime rice with cauliflower rice. We love this with chicken but it would be just as delicious with shrimp.

Yield:4 servings

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

Directions

• 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.