Deliciously Simple Chicken Burrito Bowls

Succulent, juicy, Mexican spiced chicken is pan seared served on a mountain of light a fluffy cilantro-lime cauliflower rice then topped with a light, fresh, tomato salsa, a few slices of avocado, a drizzle of the most amazing, creamy, dreamy, cilantro-lime crema and a few dashes of your fave hot sauce. So many colors, so many flavors, so many textures, so much deliciousness your pretty little head my just explode!!!!!!! It’s like a little Mexican fiesta in a bowl!

Serves: 2

Serves: 2decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. First let’s make the cilantro lime cream –
  2. Place all ingredients into a food processor or blender and process until deliciously creamy and well combined. Taste and adjust seasonings as needed then transfer into a small bowl, jug or mason jar and store in the fridge until you’re ready to serve.
  3. Next up let’s make our quick and easy, cheats pico –
  4. Place all ingredients into a small bowl and stir to combine. Taste and adjust seasonings as necessary. Place in the fridge until your ready to assemble your delicious little burrito bowl.
  5. Now, onto the chicken –
  6. – Sprinkle both sides of your chicken with Mexican seasoning and give it a nice little massage to make sure its nice and evenly (and thoroughly) coated.
  7. – Place a fry pan over medium high heat, drizzle with a little coconut oil (or cooking fat of choice) and cook chicken for 3-4 minutes each side until deliciously golden and cooked through.
  8. – Once your chicken is cooked, squeeze over your lime juice and transfer to a plate (or chopping) board, cover to keep warm and allow it to rest while you cook your “rice” then chop it up into bite size pieces to serve.
  9. Lastly, let’s make our rice –
  10. – Place a fry pan over medium-high heat, add coconut oil (or cooking fat of choice) and cauliflower rice and cook for 3-5 minutes, stirring occasionally (do not over-stir or it will go mushy) until cooked through.
  11. – Once your rice is cooked, add cilantro (coriander), lime juice and season with salt and pepper and set aside.
  12. Build your bowl –
  13. Divide cauli-rice between two serving dishes, add chicken, avocado, pico + a generous drizzle of our dreamy, cilantro lime cream, a little extra cilantro (coriander), some sliced jalapenos’, a few dashes of your fave hot sauce and crumble over your plantain (or tortilla) chips if desired.
  14. Enjoy xo
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:10 minutes
  • cook:15 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:817
    Fat:52 g
    Carbohydrates:50 g
    Protein:36 g
    Calculated per serving.

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