Burrito Bowl with Cilantro Lime "Rice"

So we all love Chipotle's popular burrito bowl... now let's take it just one step further and make it entirely paleo friendly. And let's make it in our very own kitchen, doesn't that sound like fun? I found the cilantro lime rice recipe on Popular Paleo's website and it got me thinking... as I'm always looking for quick and easy dinners. 

Ingredients: (Rice)

Head of Cauliflower

1/2 Large Yellow Onion

3 Cloves of Garlic

1 Cup Cilantro (chopped) more if desired

Juice from 1 1/2 Limes

2 Tbsp Coconut Oil

s&p To Taste

Ingredients: (Bowl)

Romaine Leaves (Sliced)

Black Olives (Sliced)

Pico De Gallo (we bought ours from Trader Joes- or homemade)

Avocados

Free Range Hormone/Antibiotic Free Chicken (boneless) 

Taco Seasoning (homemade)

Smoked Paprika 

Garlic Powder

Olive Oil

Instructions: (Rice)

Using a food processor or high power blender grate your cauliflower into a rice like consistency.

 After your rice is formed chop your garlic and onion and set those to the side. 

Heat a large pan to medium high and add your coconut oil. Once the pan is heated toss in your garlic and onions and saute until your onions become translucent. Now add your cauliflower to the pan, down't worry about overcrowding for this recipe because the idea is more to steam the rice than to brown it- as in the fried rice recipe. Cook your rice for around 7 minutes... then add in your lime juice as well as your fresh cilantro. Season with salt and pepper to taste.

Instructions: (Bowl)

Start by prepping your chicken and cutting into small strips if it is not already so. Season with smoked paprika, garlic powder and homemade taco seasoning. To make sure each piece is fully coated toss it in a large mixing bowl and stir it around.

Heat a grill pan on medium heat with olive oil for a few minutes to allow for nice grill marks on your chicken. (We had to cook our chicken in two batches due to the size of our pan) Cook your chicken thoroughly- because the pieces of chicken were cut prior to cooking they will not take as long so be careful to not overcook.

While your chicken is cooking you can prep your salad ingredients. Chop your romaine leaves and slice your olives. Mix your pico and avocado for a quick and easy guac that makes for a fabulous dressing. 

After your chicken is all cooked and your salad ingredients are all prepped simply combine all of your ingredients into a bowl and serve. 

 (I like the idea of scooping the cilantro rice into the bowl first, then the lettuce and olives, and topping off with the chicken and guac) Garnish with fresh cilantro and lime slice for a nice photo op.