This recipe is full of pantry and freezer staples I always keep in our home. That’s why this meal is perfect for a last-minute dish idea that is both healthful and tasty! For those of us that are cutting down on carbs, cauliflower rice is your best friend. I always keep a few bags on hand for meals like this. It keeps me from reaching in the pantry for the rice.
Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
15ozcan black beansrinsed and drained
1cupfrozen corn kernels
2tbspwater
1tbspchili powder
1tspground cumin
¾tspCeltic sea saltdivided
1tbspolive oil
16ozbag of frozen cauliflower rice
1cupfresh cilantro leavesfinely chopped and divided
½cupfresh squeezed lime juice
2cupschicken breastsliced or shredded okay (about 2 medium breasts)
1cuppico de gallo or your favorite salsa
4ozgreen chilies
1medium avocadothinly sliced
1
Place a small saucepan over medium-low heat. Add beans, corn, water, chili powder, cumin, and ¼ tsp. salt and cook for 3-5 minutes, stirring occasionally until heated through. Removed from heat and set aside.
2
Grab a large skillet and place it on medium heat and add the olive oil. Add your cauliflower rice and the remaining salt. Cook for 3-5 minutes, stirring occasionally until heated through. Remove from the heat and add the lime juice and ½ cup cilantro leaves, stir to combine.
3
Divide rice evenly into 4 bowls. Top with bean and corn mixture. Layer chicken over the top and add pico or salsa and avocado slices. Sprinkle the remaining cilantro over the tops and add a few lime slices on the side.
4
NOTES: I usually barbecue a large amount of chicken breasts ahead of time (on meal prep Sunday’s) to use them throughout the work week for quick meal planning. This is a great way to save some time in the kitchen when making dinner on those busier nights. Also, you can always substitute the chicken for steak or shrimp. If you’re a vegetarian, go meatless and enjoy!
Nutrition Facts
4 servings
Serving size
Ingredients
15ozcan black beansrinsed and drained
1cupfrozen corn kernels
2tbspwater
1tbspchili powder
1tspground cumin
¾tspCeltic sea saltdivided
1tbspolive oil
16ozbag of frozen cauliflower rice
1cupfresh cilantro leavesfinely chopped and divided
½cupfresh squeezed lime juice
2cupschicken breastsliced or shredded okay (about 2 medium breasts)
1cuppico de gallo or your favorite salsa
4ozgreen chilies
1medium avocadothinly sliced
Directions
1
Place a small saucepan over medium-low heat. Add beans, corn, water, chili powder, cumin, and ¼ tsp. salt and cook for 3-5 minutes, stirring occasionally until heated through. Removed from heat and set aside.
2
Grab a large skillet and place it on medium heat and add the olive oil. Add your cauliflower rice and the remaining salt. Cook for 3-5 minutes, stirring occasionally until heated through. Remove from the heat and add the lime juice and ½ cup cilantro leaves, stir to combine.
3
Divide rice evenly into 4 bowls. Top with bean and corn mixture. Layer chicken over the top and add pico or salsa and avocado slices. Sprinkle the remaining cilantro over the tops and add a few lime slices on the side.
4
NOTES: I usually barbecue a large amount of chicken breasts ahead of time (on meal prep Sunday’s) to use them throughout the work week for quick meal planning. This is a great way to save some time in the kitchen when making dinner on those busier nights. Also, you can always substitute the chicken for steak or shrimp. If you’re a vegetarian, go meatless and enjoy!
