Ingredients
Scale
- 1 1/4 pounds (567 g) boneless, skinless chicken breast, cut into bite-size pieces or thin strips
- 2 teaspoons olive oil, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin, divided
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder, divided
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 4 cups cauliflower rice, fresh or frozen
- 1 (15-ounce) can no-salt-added black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 2 cups chopped romaine lettuce
- 1 cup finely shredded red cabbage
- 1 1/2 cups diced tomatoes
- 1 cup plain nonfat Greek yogurt
- 1/4 cup fresh lime juice
- 1/4 cup chopped fresh cilantro, plus more for serving
- 2 to 4 tablespoons water, as needed to thin the sauce
- Lime wedges for serving, optional
Instructions
- In a medium bowl, toss the chicken with the chili powder, 1/2 teaspoon cumin, smoked paprika, 1/2 teaspoon garlic powder, salt, black pepper, and 1 teaspoon olive oil until evenly coated.
- Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 6 to 8 minutes, stirring and turning as needed, until browned and the thickest pieces reach 165°F on a food thermometer. Transfer the chicken to a clean plate.
- Reduce the heat to medium. Add the remaining 1 teaspoon olive oil and the cauliflower rice. Cook uncovered for 4 to 6 minutes, stirring occasionally, until tender and excess moisture has mostly evaporated.
- Add the drained black beans and corn to the skillet for the final 1 to 2 minutes if you want them warm. Remove from the heat.
- In a small bowl, whisk the Greek yogurt, lime juice, cilantro, remaining 1/2 teaspoon cumin, and remaining 1/2 teaspoon garlic powder. Add water 1 tablespoon at a time until the sauce is thick but pourable.
- Divide the cauliflower rice among 4 bowls. Top each with one-quarter of the chicken, black beans, corn, romaine, red cabbage, and tomatoes.
- Drizzle each bowl with one-quarter of the lime yogurt sauce. Garnish with extra cilantro and a lime wedge if desired.
Notes
- For meal prep, store the romaine and yogurt sauce separately from the warm ingredients and combine after reheating.
- Chicken should reach 165°F in the thickest pieces as measured with a food thermometer.
- Use no-salt-added black beans when possible; sodium varies substantially by brand.
- If gluten cross-contact matters, check labels on spices, canned beans, yogurt, and any packaged toppings.
- Refrigerate cooked chicken and assembled meal-prep components promptly at 40°F or below and use within 3 to 4 days.
- Nutrition is an estimate for one-quarter of the full recipe using nonfat Greek yogurt and no-salt-added black beans; optional garnishes are not included.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: High Protein