Chicken Taco Bowl with Cauliflower Rice – 4 Smart Points

Taco Bowl with Cauliflower Rice

This cauliflower rice trend that’s been going around has really been working for me! I’m amazed at how many places I can switch out a high calorie, flour based carb, for a much lighter and healthier vegetable instead. This Chicken Taco Bowl is no exception. Because the meat and beans are so wonderfully seasoned, and the 0 Points toppings are also immensely flavorful, you can barely notice that the traditional Mexican rice has been replaced with some 0 Point riced cauliflower. Not only is it healthier, but it’s just as delicious and filling. I even mixed some of the cauliflower rice in with regular rice and gave it to my kids….they gobbled it right up. If you need a taco bowl fix, try this low calorie Chicken Taco Bowl recipe with Cauliflower Rice and save yourself some precious Smart Points!

Chicken Taco Bowl with Cauliflower Rice
Print Recipe
A filling taco bowl with a lot less calories! Subbing out the traditional rice with cauliflower rice helps gives this popular Mexican dish a big nutritional boost for less Smart Points.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Chicken Taco Bowl with Cauliflower Rice
Print Recipe
A filling taco bowl with a lot less calories! Subbing out the traditional rice with cauliflower rice helps gives this popular Mexican dish a big nutritional boost for less Smart Points.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat oil in a medium sized skillet over medium high heat. Add in onion and garlic, and sauté for 1-2 minutes.
  2. Add in ground chicken, chili powder, cumin, and salt and pepper. Cook until meat is browned and no longer pink. Add in beans and cilantro, and cook until beans are heated, about 2 minutes. Squeeze in fresh lime juice, and stir. Transfer to a bowl, and set aside.
  3. Return pan to heat, and mist with a bit of cooking spray. Add in the cauliflower, and use wooden spoon or rubber spatula to scrape the meat juices from the pan. Stir into the riced cauliflower and season with some additional salt and pepper.
  4. Divide cauliflower evenly into 4 serving bowls. Top with meat and bean mixture. Cover with favorite toppings like pico de gallo, fresh onion, salsa, and jalapeños.
Recipe Notes

Entire recipe makes 4 servings
Serving size is 1 bowl
Each serving = 4 Smart Points

PER SERVING: 220 calories; 5g fat; o.5g saturated fat; 11g carbohydrates; 4g fiber; 0g sugar; 32g protein

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Comments

  1. Every time I press the print button on your recipes, I get the picture and the description, but not the recipe. Can this be fixed? Thank you!

    • Lindsey says:

      The same happened for me – the print thing. You just have to click print on the whole web page and then scan through to only actually print to paper the page that shows the recipe. In this case, cauliflower rice bowls, it was page two for me. Not ideal but it works!

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