High-Protein Cilantro Lime Chicken Bowls
Servings 5
Ingredients
- 1½ pounds boneless skinless chicken breasts, diced
- 2 teaspoons olive oil
- ¾ teaspoon smoked paprika
- ¾ teaspoon ground cumin
- Garlic powder
- Onion powder
- Salt and black pepper to taste
- Juice of ½ lime
- 2 packages cauliflower rice 12 ounces each
- 1 can black beans 15 ounces, drained and rinsed
- ½ cup chopped fresh cilantro
- Juice of ½ lime
- Salt to taste
- 10-12 ounces sweet potatoes peeled and diced
- Avocado oil cooking spray
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and pepper
- 1 cup nonfat plain Greek yogurt
- ¼ cup salsa verde
- ½ cup fresh cilantro
- 2 tablespoons fresh lime juice
- 1 garlic clove
- ¼ teaspoon ground cumin
- Salt to taste
- 1-2 tablespoons water as needed
Instructions
- Season the diced chicken breasts with the smoke paprika, ground cumin, garlic powder, onion powder, salt and pepper. Toss with the oil.
- Cook in a large skillet until cooked through. Add the lime juice.
- In a skillet cook your cauliflower rice. I microwave it first. After cooking in the skillet, I add chicken broth and cook it until the taste is better and the texture is better.
- Add rinsed black beans and heat through. When finished add lime juice and chopped cilantro.
- Prepare sweet potatoes. Dice and season. Spray with cooking spray. Bake or air fry for 18-25 minutes, until done. Note: If you don't want to use sweet potatoes, use 2 cans of black beans.
- Place crema ingredients into a blender and blend. Taste and adjust as needed.
- Assemble as desired. I kept the ingredients in separate containers and assembled fresh on cooking day.
