Description
A bright, satisfying meal with warm seasoned chicken, tender cauliflower rice, juicy tomatoes, and creamy avocado, ideal for a quick weeknight dinner or healthy meal prep.
Ingredients
Scale
- 1 cup cauliflower rice
- 1 cup cooked chicken (or ground beef/turkey)
- 1/2 cup black beans (optional)
- 1/2 cup diced tomatoes
- 1/2 avocado, diced
- 1/4 cup shredded cheese
- 1/4 cup salsa
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Prepare your ingredients first. Dice the tomatoes and avocado. Measure the cauliflower rice and shred the cheese if needed. If your chicken is cold from the fridge, let it sit a few minutes so it heats evenly. Have the black beans drained and ready if you use them.
- Place the cauliflower rice in a serving bowl. If you prefer it warm, briefly microwave it for 30–60 seconds or sauté it for 1–2 minutes in a dry pan.
- Heat the olive oil in a skillet over medium heat. Add the cooked chicken and season with salt and pepper. Sauté the chicken until it’s heated through and slightly crisped at the edges, about 3–5 minutes.
- Top the cauliflower rice with the hot chicken, black beans (if using), diced tomatoes, and avocado. Sprinkle shredded cheese and spoon salsa over the top. Garnish with chopped cilantro. Serve immediately while warm and fragrant.
Notes
Add lime wedges for a bright squeeze of acid. Store leftovers in an airtight container for up to 3 days. Do not freeze avocado or assembled bowls.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 70mg