Spicy Chicken Burrito Bowl
Spicy, savory, flavorful burrito bowl with no grains, just cauliflower rice and tons of yummy vegetables.
Ingredients
- 1 rotisserie chicken or roast a whole chicken and use that
- 16 oz salsa of choice
- 1 onion
- 1-2 cloves garlic minced
- ½ Tablespoon salt
- 1 Teaspoon pepper
- 1 Teaspoon cumin
- 1 Teaspoon chili powder I sometimes add cayenne too because my family loves it spicy
- 1 red bell pepper
- ½ onion sliced
- 1 head cauliflower
- ¼ cup cilantro chopped
- 1 lime juiced
- Salt and pepper to taste
- 1 head of romaine lettuce
- 1 bunch cilantro
- Guacamole
- Sour cream
- Avocado slices
- Lime halves or wedges
Instructions
- Start by removing the skin and breaking the rotisserie chicken into smaller pieces. You can also shred it.
- Dice one onion and mince the garlic cloves.
- In a large pot, heat one Tablespoon of oil on medium heat and then saute onions and garlic until fragrant and onion is slightly translucent.
- Add the shredded rotisserie chicken, salsa, seasonings, and water (or broth). Bring to a boil and then put the lid on and change heat to low.
- Cook for 20 minutes, stirring and adding more water as needed.
- Begin washing and prepping the vegetables. Slice the bell pepper and half an onion into long strips. Roughly chop the cauliflower into small bits. You can use a food processor if you want smaller and more rice like pieces.
- Heat a cast iron pan and put it on medium high heat. Grill the bell peppers and onion until slightly charred for 3-5 minutes. Once cooked, set aside.
- In another pan, saute the cauliflower on medium heat for 5 minutes, making sure not to overcook it. It gets mushy easily, that’s why I prefer cutting them a little bigger.
- Once cauliflower is cooked, add cilantro, lime juice, and salt and pepper to taste. Give it a quick mix and then put them into bowls.
- Begin assembling the bowls. Add the fajitas, chicken, peppers, and top with guac, sour cream, avocado slices. Garnish with lime and more cilantro. Enjoy!