A 30/10 Recipe...

Chicken Burrito Bowl

with Cilantro Lime Rice 

RECIPE SUMMARY

 

Chicken Burrito Bowl with Cilantro Lime Rice

Makes 1 Serving: Counts 1½ cup Vegetables

 

INGREDIENTS

Bowl
 2 cups Iceberg Lettuce
 ½ cup Pico De Gallo
 Fresh Chopped Cilantro, to taste
Cilantro Lime “Rice”
 1 cup Cauliflower Rice
 1 tablespoon Avocado Oil
 ½ Lime, juiced
 ¼ teaspoon Lime Zest
 Sea Salt, to taste
 1 teaspoon Cilantro, chopped
Chicken
 1 personal serving of chicken
 1 tablespoon Lime Juice
 1 tablespoon Avocado Oil
 ½ a Stevia Packet
 ½ teaspoon Ground Cumin
 1 Clove of Garlic, minced
 ½ tablespoon White Vinegar
 ½ teaspoon Dried Oregano
 ½ teaspoon Paprika
 ½ teaspoon Onion Powder
 Sea Salt, to taste
 Black Pepper, to taste

 

DIRECTIONS

1

Place the chicken in a Ziploc bag. Add in the avocado oil, lime juice and vinegar; sprinkle with spices. Shake the bag to evenly coat and let sit for 30 minutes.

2

Preheat the oven to 425°F. Line a baking sheet with foil. Place the chicken on the baking sheet and bake for 15 minutes or until cooked through. Shred or cube after cooking.

3

Heat the avocado oil in a large pan over medium heat.

4

Sauté cauliflower in pan for 7-10 minutes or until lightly browned.

5

Mix lime juice, lime zest, cilantro and sea salt with the cauliflower.

6

Put the 1 cup of the Cilantro Lime “Rice '' in a bowl and layer with the lettuce, onion, Pico de Gallo, and 1 personal serving of chicken. Top with cilantro.

 

Ingredients

Bowl
 2 cups Iceberg Lettuce
 ½ cup Pico De Gallo
 Fresh Chopped Cilantro, to taste
Cilantro Lime “Rice”
 1 cup Cauliflower Rice
 1 tablespoon Avocado Oil
 ½ Lime, juiced
 ¼ teaspoon Lime Zest
 Sea Salt, to taste
 1 teaspoon Cilantro, chopped
Chicken
 1 personal serving of chicken
 1 tablespoon Lime Juice
 1 tablespoon Avocado Oil
 ½ a Stevia Packet
 ½ teaspoon Ground Cumin
 1 Clove of Garlic, minced
 ½ tablespoon White Vinegar
 ½ teaspoon Dried Oregano
 ½ teaspoon Paprika
 ½ teaspoon Onion Powder
 Sea Salt, to taste
 Black Pepper, to taste

Directions

1

Place the chicken in a Ziploc bag. Add in the avocado oil, lime juice and vinegar; sprinkle with spices. Shake the bag to evenly coat and let sit for 30 minutes.

2

Preheat the oven to 425°F. Line a baking sheet with foil. Place the chicken on the baking sheet and bake for 15 minutes or until cooked through. Shred or cube after cooking.

3

Heat the avocado oil in a large pan over medium heat.

4

Sauté cauliflower in pan for 7-10 minutes or until lightly browned.

5

Mix lime juice, lime zest, cilantro and sea salt with the cauliflower.

6

Put the 1 cup of the Cilantro Lime “Rice '' in a bowl and layer with the lettuce, onion, Pico de Gallo, and 1 personal serving of chicken. Top with cilantro.

Chicken Burrito Bowl

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