A colorful dish that’s filled with flavors!
2 chicken breast halves, cooked and diced
1 red bell pepper, sliced
½ cup roasted corn
Salt & pepper to taste
1 cup salsa
½ cup Monterey Jack cheese, shredded
½ avocado, diced
1 green onion, sliced
1 lime – cut in wedges
1 package frozen riced cauliflower
- Heat diced chicken in skillet and stir in red pepper, corn and ½ cup salsa and cook until heated through and pepper is slightly softened.
- Heat riced cauliflower to package instructions. Divide onto plates or bowls.
- Top each with chicken mixture, remaining salsa and cilantro. Sprinkle with cheese and serve. Garnish with lime wedges – squeeze over the top for a little extra zest!
Makes 4 servings
Total Fat 10g
Total Carbohydrates 18g
Dietary Fiber 6g
Print Recipe baja chicken bowl