Cauliflower Rice Taco Bowl
SERVES: 2
PREP TIME: 5 minutes
TOTAL TIME: 20 minutes
COURSE: Main
The taco rub on the tender chicken thighs abound in warm spices that render them scrumptious and full of flavor. With a quick heat on our prepared cauliflower rice and a few fresh and bright ingredients, you’ll have a deliciously heathy spin on a taco bowl that everyone will love.
Ingredients
- 2 boneless skinless chicken thighs
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp chipotle powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp cinnamon
- 2 Tbsp olive oil
- 1 Citarella Prepared Cauliflower Rice
- 1/2 cup Citarella Roasted Corn Salad
- 1 ripe avocado, sliced thinly
- 1/4 cup Cotija cheese, grated
- Salt and pepper, to taste
- Fresh Cilantro, for garnish
- Fresh Limes, for garnish
- Citarella Pico de Gallo, for garnish
- Citarella Guacamole, for garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Mix dry spices together and rub all over chicken.
- Place chicken thighs on parchment lined baking sheet, season with salt and pepper, and drizzle with olive oil. Bake for 12-15 minutes until chicken reaches 160 degrees Fahrenheit. Allow to rest for 5-10 minutes before slicing.
- Warm cauliflower rice in pan over medium heat or microwave. Divide among two bowls and top with sliced chicken thighs.
- Top with Cotija cheese, sliced avocado, and fresh cilantro.
- Serve with fresh limes, Pico de Gallo, guacamole, and enjoy!
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