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Chipotle Chicken Burrito Bowl with Cauliflower Rice
Ingredients
  • 4 cups cauliflower florets
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • 1 pound skinless, boneless chicken breasts
  • 1 tablespoon finely chopped chipotle peppers in adobo sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 2 cups shredded romaine lettuce
  • 1 cup canned pinto beans, rinsed
  • 1 ripe avocado, diced
  • ¼ cup pico de gallo or fresh salsa
  • ¼ cup shredded Cheddar or Monterey Jack cheese
  • Lime wedges for serving
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