Chicken Burrito Bowl with Spiced Cauliflower Rice

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people


  • 1 tablespoon coconut oil
  • 1 large head cauliflower cut into florets and pulsed in a food processor until rice consistency is reached
  • 1 tablespoon ground cumin
  • sea salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon lime juice
  • 1 pound boneless skinless chicken breast cubed
  • 2 teaspoons grated lime zest
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 cups chopped kale
  • 1 large avocado peeled and sliced


  • In a large skillet over medium heat, heat coconut oil.
  • To the oil add the next 5 ingredients (cauliflower through lime juice). Cook for 5 to 10 minutes, until rice is tender.
  • Remove rice and set aside.
  • In the same skillet over medium heat, add the chicken and cook for 5 minutes, until brown. To the skillet, add the next 4 ingredients (lime zest through kale) and sea salt and freshly ground black pepper to taste.
  • Stir and cook for 5 to 10 minutes, until chicken is cooked through and vegetables are tender. To the chicken mixture, add the rice and stir. Serve warm topped with avocado.


SERVING SUGGESTION: Sautéed zucchini and yellow squash.
NUTRITION: 278 Calories; 13g Fat (41.4% calories from fat); 30g Protein; 12g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 104mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.
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