Zero Point Chicken Burrito Bowls

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Juice of 1 lime

For the Cauliflower Rice:

• 1 large head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

For the Salsa:

• 1 cup cherry tomatoes, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

For the Guacamole:

• 2 ripe avocados, mashed
• 1/4 cup red onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon fresh lime juice
• Salt and pepper to taste

For Assembly:

• 1 cup black beans, canned and drained
• 1 cup corn kernels, fresh or frozen (thawed if using frozen)
• 1 cup shredded lettuce
• Lime wedges for garnish
• Fresh cilantro for garnish

Instructions: