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!
Order the Freshest Seafood
for Inspired Recipes
Seafood is Citarella owner Joe Gurrera’s passion. With a lifetime of experience, he brings the finest seafood in the world to your table. Fresh, never frozen and all from sources with whom Joe has had trusted relationships for years. You’ll taste the difference excellence makes in your favorite recipes, so visit our seafood website and order your fresh catch today!
