Chicken Cauliflower Rice Bowls
These healthy chicken cauliflower rice bowls are easy to make and load up with your favorite taco toppings.
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Ingredients
- 1 pound chicken breasts, or thighs
- 1 ½ cups salsa
- 1 tablespoon oil
- 1 head cauliflower, riced (about 6 cups)
- ¼ cup chopped cilantro, divided
- ½ cup shredded cheddar cheese
- 4 ounces guacamole, optional
- 4 ounces sliced black olives, optional
- Sour cream, optional
Instructions
Cook the chicken:
- Place chicken and salsa in the bowl of your slow cooker. Cook on high for 4 hours or 6 hours on low. Before serving, shred the chicken between two forks.
Heat the cauliflower rice:
- Stovetop: heat a large non-stick pan over medium-high heat, and add the oil to warm it up. Add the riced cauliflower and sauté for about 5 minutes until the cauliflower rice is heated through and tender.
- Microwave: place the cauliflower rice in a microwave-safe bowl with ¼ cup water. Cover with plastic wrap to trap the heat in. Heat it for about 4 minutes, stopping to stir once or twice to ensure even heating. If you're using frozen riced cauliflower, you can steam it in a bag and follow the package directions.
- Once the cauliflower rice is hot, add the cilantro, and stir to combine.
Build your bowl:
- Add a base of cauliflower rice and top it with shredded salsa chicken, cheese, guacamole, black olives, sour cream, and additional cilantro.
Notes
Nutritional information is calculated without cheese or any topping.
Nutrition
Serving: 1bowl | Calories: 225kcal | Carbohydrates: 14g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 73mg | Sodium: 815mg | Potassium: 1106mg | Fiber: 5g | Sugar: 6g | Vitamin A: 570IU | Vitamin C: 73mg | Calcium: 65mg | Iron: 1mg
