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.
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.
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.
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.
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!
Servings 4