Ground Chicken Burrito Bowls

🧂 Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, chopped
• 4 cups cauliflower rice
• 1/4 cup low sodium chicken broth
• 1/4 cup scallions, chopped
• 1/4 cup cilantro,

  chopped
• 1 tablespoon lime juice
• 1.25 pounds ground chicken
• 2 tablespoons taco seasoning
• 2 cups black beans,

  drained and rinsed
• 2 cups frozen corn,

  defrosted
• 1 pint cherry tomatoes,

  quartered
• 1/2 cup greek yogurt
• 2 tablespoons chipotle in adobe sauce
• 1 tablespoon lime juice

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 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. 
• 3 Transfer to a bowl and allow to cool before stirring in scallions, cilantro and
  lime juice.  Set aside.
• 4 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.
• 5 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.
• 6 Once all of your ingredients are prepped and ready to go, you are ready to
  assemble your bowls.
• 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!  
• 9 Store burrito bowls in the fridge for up to 5 days.  Top with yogurt sauce
  before eating.  Enjoy!

Nutrition Info