Chicken Burrito Bowls

 

Ingredients

•     4 cups cauliflower rice
•     1 pint cherry tomatoes, quartered
•     1/4 cup scallions, chopped
•     1/4 cup cilantro, chopped
•     1/2 cup greek yogurt
•     2 tablespoons chipotle in adobe sauce
•     1 tablespoon lime juice
•     1 tablespoon lime juice
•     1.25 pounds ground chicken
•     1 tablespoon olive oil
•     1 clove garlic, chopped
•     2 tablespoons taco seasoning
•     2 cups black beans, drained and rinsed
•     2 cups frozen corn, defrosted

Instructions

1.     Heat one teaspoon of oil into a large non-stick saute pan.  Toss in garlic with a pinch of salt and sauté until fragrant.
2.     Once the chicken has turned from translucent to opaque, add in taco seasoning and stir to coat the chicken with the spices.  Cook for a couple more minutes or until chicken is cooked through.  Shut off the heat and allow to cool.
3.     Once all of your ingredients are prepped and ready to go, you are ready to assemble your bowls.
4.     Add cauliflower rice to the pan along with salt, pepper and chicken broth (or water).  Pop on the lid and cook for 3-4 minutes or until the rice is tender.  Transfer to a bowl and allow to cool before stirring in scallions, cilantro and lime juice.  Set aside.
5.     Heat a large non-stick saute pan over a medium heat, add in remaining oil and ground chicken.  Season with salt and pepper and break into crumbles with a rubber or wooden spatula until the chicken is in crumbles.
6.     Store burrito bowls in the fridge for up to 5 days.  Top with yogurt sauce before eating
7.     Starting on one side of your meal prep container, layer cauliflower rice, corn, black beans, chicken and tomatoes.  Repeat until you make 4 burrito bowls.
8.     *OPTIONAL: combine greek yogurt, chipotle sauce and lime juice.  Mix well!