# What You Need:
→ Cauliflower Rice
01 - 1.5 cups cauliflower florets
02 - 1 teaspoon olive oil
03 - 1 tablespoon fresh lime juice
04 - 2 tablespoons fresh cilantro, chopped
05 - Salt and pepper to taste
→ Chicken
06 - 3 ounces boneless, skinless chicken breast
07 - 0.25 teaspoon chili powder
08 - 0.25 teaspoon ground cumin
09 - 0.25 teaspoon garlic powder
10 - Salt and pepper to taste
11 - 0.5 teaspoon olive oil
→ Toppings
12 - 0.25 cup canned black beans, rinsed and drained
13 - 0.25 cup cherry tomatoes, halved
14 - 0.125 cup red onion, diced
15 - 0.25 medium avocado, sliced
16 - 1 tablespoon plain Greek yogurt, 2% or nonfat
17 - 1 tablespoon fresh cilantro leaves
18 - Lime wedge for serving
# Directions:
01 - Pulse cauliflower florets in a food processor until rice-sized pieces form.
02 - Heat 1 teaspoon olive oil in a non-stick skillet over medium heat. Add cauliflower rice and cook, stirring frequently, for 3 to 4 minutes until just tender.
03 - Stir in lime juice, chopped cilantro, salt, and pepper. Remove from heat and set aside.
04 - Season chicken breast with chili powder, cumin, garlic powder, salt, and pepper.
05 - Heat 0.5 teaspoon olive oil in a skillet over medium heat. Cook chicken breast 3 to 4 minutes per side until cooked through. Let rest 2 minutes, then slice or dice.
06 - Place cauliflower rice in a bowl. Top with chicken, black beans, cherry tomatoes, red onion, and avocado.
07 - Add a dollop of Greek yogurt, sprinkle with fresh cilantro, and serve with lime wedge.
