A vibrant bowl with cilantro-lime cauliflower rice, lean chicken, black beans, and fresh veggies in 400 calories.
# Components:
→ Cauliflower Rice
01 - 1 1/2 cups cauliflower florets
02 - 1 teaspoon olive oil
03 - 1 tablespoon fresh lime juice
04 - 2 tablespoons chopped fresh cilantro
05 - Salt and pepper to taste
→ Chicken
06 - 3 ounces boneless, skinless chicken breast
07 - 1/4 teaspoon chili powder
08 - 1/4 teaspoon ground cumin
09 - 1/4 teaspoon garlic powder
10 - Salt and pepper to taste
11 - 1/2 teaspoon olive oil
→ Toppings
12 - 1/4 cup canned black beans, rinsed and drained
13 - 1/4 cup cherry tomatoes, halved
14 - 2 tablespoons diced red onion
15 - 1/4 medium avocado, sliced
16 - 1 tablespoon plain Greek yogurt (2% or nonfat)
17 - 1 tablespoon fresh cilantro leaves for garnish
18 - 1 lime wedge for serving
# Directions:
01 - Pulse cauliflower florets in a food processor until rice-sized pieces form.
02 - Heat 1 teaspoon olive oil in a non-stick skillet over medium heat. Add cauliflower rice and cook, stirring often, for 3 to 4 minutes until just tender.
03 - Stir in lime juice, chopped cilantro, salt, and pepper. Remove from heat and set aside.
04 - Season chicken breast with chili powder, cumin, garlic powder, salt, and pepper.
05 - Heat 1/2 teaspoon olive oil in a skillet over medium heat. Cook chicken breast for 3 to 4 minutes per side, or until cooked through. Let rest 2 minutes, then slice or dice.
06 - Place cauliflower rice in a bowl. Top with chicken, black beans, cherry tomatoes, red onion, and avocado.
07 - Add a dollop of Greek yogurt, sprinkle with extra cilantro, and serve with a lime wedge.
