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- Prepare the Chicken:
- In a bowl, mix olive oil, ground cumin, chili powder, garlic powder, salt, and pepper. Marinate the chicken breasts in this mixture and grill or cook on a stovetop until fully cooked. Once done, slice the chicken into bite-sized pieces and drizzle with lime juice.
- Cook the Cauliflower Rice:
- In a pan, heat olive oil and add grated cauliflower. Season with ground cumin, chili powder, salt, and pepper. Cook until the cauliflower rice is tender but not mushy. Set aside.
- Craft the Salsa:
- Combine diced cherry tomatoes, chopped red onion, minced jalapeño, chopped cilantro, lime juice, salt, and pepper in a bowl. Mix well to create a vibrant salsa.
- Whip Up the Guacamole:
- In another bowl, mash ripe avocados and add finely chopped red onion, minced garlic, lime juice, salt, and pepper. Blend until you achieve a creamy guacamole consistency.
- Assemble the Burrito Bowls:
- In individual bowls, layer cauliflower rice as the base. Top with sliced grilled chicken, black beans, corn kernels, shredded lettuce, salsa, and a dollop of guacamole.
- Garnish and Serve:
- Garnish the burrito bowls with lime wedges and fresh cilantro. Serve immediately, allowing everyone to customize their bowls with additional toppings if desired.
Nutritional Information:
- Serving Size: 1 bowl
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 60mg
- Sodium: 400mg
- Total Carbohydrates: 25g
- Dietary Fiber: 10g
- Sugars: 5g
- Protein: 25g
Weight Watchers (WW) SmartPoints: 0 per serving
Culinary Tips:
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