We’re putting a healthy spin on the beloved burrito with our Roasted Chicken Burrito Bowl. Made with cauliflower rice, it satisfies your cravings and gives you an extra helping of veggies!

Ingredients

Makes 4 servings 1x 2x 4x

Instructions

  1. Preheat your oven to 425°F and line a rimmed baking sheet with aluminum foil.
  2. In a large bowl, add the cubed chicken, minced Mezzetta® Roasted Red Bell Pepper Strips, olive oil, salt, pepper, garlic powder and smoked paprika. Toss together until the chicken is fully coated and transfer to the rimmed baking sheet. Place in the oven and bake for 16-18 minutes until the chicken reaches an internal temperature of 165°F.
  3. Heat the oil in a large skillet over medium-high heat and add the frozen riced cauliflower. Cook, stirring often, until the cauliflower is tender, about 4 to 5 minutes. Turn off the heat and stir in the Mezzetta® Tamed Sliced Jalapeño brine, cilantro and salt and pepper to taste.
  4. Divide the cauliflower rice and chicken among 4 bowls and top with pico de gallo, sour cream, avocado, Mezzetta® Tamed Sliced Jalapeños and Mezzetta® Roasted Red Peppers Hot Sauce .
  5. Enjoy!

Chef's Note

*If you would like to use plain white rice, cook the rice according to package instructions, transfer to a large bowl and add the remaining ingredients as directed.