Carb Smart Chipotle Chicken Bowls with DIY Salsa and Cilantro-Lime Cauliflower 'Rice'

Step 1

Before starting, preheat the broiler to high. Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Peel, then mince or grate garlic. Very finely chop cauliflower. (TIP: To save on prep, pulse cauliflower in a food processor until it resembles grains of rice.) Add tomatoes, lime juice and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then stir to combine.

Step 2

Add half the cilantro, half the lime zest, Mexican Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt, then stir to combine. (NOTE: This is your marinade.) Pat chicken dry with paper towels, then cut into 1-inch pieces. Add chicken to the bowl with marinade, then toss to coat.

Step 3

Add marinated chicken to a foil-lined baking sheet and arrange in a single layer. Broil in the top of the oven until charred in spots and cooked through, 7-9 min.** When chicken is done, drizzle with chipotle sauce, then toss to coat.

Step 4

While chicken broils, heat a large non-stick pan over medium-high heat. When hot, add peppers to the dry pan. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp and charred in spots, 3-4 min. Transfer peppers to a plate.

Step 5

Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then cauliflower. Season with salt and pepper. Cook, stirring often, until tender, 3-4 min. Add garlic. Cook, stirring often, until fragrant, 30 sec. Remove the pan from heat, then stir in remaining cilantro and remaining lime zest.

Step 6

Add peppers to the large bowl with tomatoes, then stir to combine. Divide cauliflower 'rice', chicken and salsa between bowls. Squeeze over a lime wedge, if desired.