Tex-Mex is my love language.

Given the choice between a gourmet meal or chips, queso, fajitas, and a margarita, I’ll choose the latter every single time. The lack of real Tex-Mex in New England is harder on me than the brutal winters.

Chipotle is often my go-to to satisfy the Tex-Mex cravings, but it’s not what I would call “light” or “low carb.” So when a craving hit and I still had half of my shredded cauliflower left over from making my Cauliflower Fried “Rice” with Chicken and Shrimp, I decided to take the opportunity to make a healthy version of a Chipotle bowl.  (Compare this recipe at 350 calories per serving to a Chipotle bowl with the same fixins at 660 calories 🙂 )

I had been meaning to try this recipe from SkinnyTaste.com as a substitute for Chipotle’s cilantro lime rice. Add some chicken, a few black beans, and a little corn salsa, and my craving is more than satisfied!

Don’t tell the pasta in my pantry, but I didn’t miss the carbs! My body even felt more satisfied (and not uncomfortably stuffed) after eating this massive bowl of Tex-Mex goodness.

I suggest making the corn salsa first to give the corn, tomatoes, onions, and jalapeño a chance to marinate in the lime juice. Chop the tomatoes and onions so they’re about the same size as the corn kernels, and the jalapeño as tiny as possible. In a small bowl, mix all salsa ingredients and set aside.

Shred the cauliflower by splitting a head of raw cauliflower into small-ish pieces and processing it in a food processor for about one minute, until the cauliflower is completely shredded to a rice-like consistency. Set aside.

Heat olive oil in a large pan or skillet over medium-high heat, and sauté onions and garlic until the onions are translucent. Add the cubed chicken to the pan and cook until chicken is fully cooked, about 3-5 minutes.

Add your shredded cauliflower to the pan with the chicken and stir to combine. Continue to heat the “rice” for 2-3 minutes, stirring constantly. Make sure you scrape the edges and bottom of the pan so that none of the cauliflower sticks to the pan and burns.

Squeeze the juice of 1½ limes over the rice/chicken mixture, add chopped cilantro, and mix well.

Assemble your bowls by layering the rice/chicken mixture, black beans (I just drained a can of low-sodium black beans, no extra seasonings), and corn salsa.

Top with a dollop of plain, fat free Greek yogurt and serve. I also like to add a little salsa and pickled jalapeños to mine 🙂

Enjoy!

Tex-Mex Bowl with Cilantro Lime “Rice” and Corn Salsa
Serves 2

Ingredients

• 1 head raw cauliflower (I ended up only using about half)
• 2 t. olive oil
• 3/4 medium yellow onion
• 2 cloves garlic
• 12 oz chicken, cut into 1/2 inch cubes
• ½ cup fresh cilantro, chopped
• juice of 1½ limes
• 1 cup black beans
• Greek yogurt – plain, fat free (about 2 oz)
• salsa, pickled jalapeños (optional)

Corn Salsa

• ½ cup corn
• 1 small jalapeno, diced very very tiny
• 1 roma tomato, diced
• 1/4 medium yellow onion
• juice of ½ lime

Instructions

1. Make the corn salsa first to give the corn, tomatoes, onions, and jalapeño a chance to marinate in the lime juice. Chop the tomatoes and onions so they’re about the same size as the corn kernels, and the jalapeño as tiny as possible. In a small bowl, mix all salsa ingredients and set aside.
2. Split a head of raw cauliflower into small-ish pieces and process it in a food processor for about one minute, until the cauliflower is completely shredded to a rice-like consistency. Set aside.
3. Heat olive oil in a large pan or skillet over medium-high heat, and sauté onions and garlic until the onions are translucent.
4. Add the cubed chicken to the pan and cook until chicken is fully cooked, about 3-5 minutes.
5. Add shredded cauliflower to the pan with the chicken and stir to combine.
6. Continue to heat the “rice” for 2-3 minutes, stirring constantly.
   Note: Scrape the edges and bottom of the pan to make sure none of the cauliflower sticks to the pan and burns.
7. Squeeze the juice of 1½ limes over the rice/chicken mixture, add chopped cilantro, and mix well.
8. Assemble bowls by layering the rice/chicken mixture, black beans, and corn salsa.
9. Top with a dollop of plain, fat free Greek yogurt and serve. Add salsa and pickled jalapeños if desired. Enjoy!

 

Nutrition Info: 1 Serving (½ recipe)

Calories: 350
Fat: 8.5g
Sodium: 462mg
Carbs: 28.6g
Sugar: 1.5g
Protein: 44.3g