Shredded Chicken Cauliflower Rice Burrito Bowls
Recipe GLPRa4f7be52020e86
Quick and healthy burrito bowls loaded with tender shredded chicken, protein-rich garbanzo beans, fresh cauliflower rice, and topped with salsa and guacamole. A satisfying, nutritious meal ready in 20 minutes that's naturally gluten-free and dairy-free.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 large boneless, skinless chicken breasts
1 tablespoon olive oil
½ cup water or chicken broth
1 teaspoon chili powder
Salt and black pepper to taste
4 cups cauliflower rice or cooked brown rice
1 14-ounce can garbanzo beans, drained and heated
1 red onion, chopped
1 cup salsa
1 cup guacamole
Directions
Heat the olive oil in a medium skillet over medium-high heat until shimmering and hot.
Place the chicken breasts in the skillet and cook for 1 to 2 minutes on each side until browned.
Pour the water or chicken broth around the chicken, cover the skillet, reduce heat to medium, and simmer for 7 to 9 minutes until the chicken reaches an internal temperature of 165°F and is cooked through.
Transfer the chicken breasts to a cutting board and let cool slightly until comfortable to handle. Using two forks, shred the chicken into bite-sized pieces.
Toss the shredded chicken with chili powder, salt, and black pepper to coat evenly.
Divide the cauliflower rice or brown rice among 4 serving bowls.
Top each bowl with the seasoned shredded chicken, heated garbanzo beans, chopped red onion, salsa, and guacamole. Serve immediately and enjoy.
