Step 1

Heat one teaspoon of oil into a large non-stick saute pan.  Toss in garlic with a pinch of salt and sauté until fragrant.

Step 2

Add cauliflower rice to the pan along with salt, pepper and chicken broth (or water).  Pop on the lid and cook for 3-4 minutes or until the rice is tender.  Transfer to a bowl and allow to cool before stirring in scallions, cilantro and lime juice.  Set aside.

Step 3

Heat a large non-stick saute pan over a medium heat, add in remaining oil and ground chicken.  Season with salt and pepper and break into crumbles with a rubber or wooden spatula until the chicken is in crumbles.

Step 4

Once the chicken has turned from translucent to opaque, add in taco seasoning and stir to coat the chicken with the spices.  Cook for a couple more minutes or until chicken is cooked through.  Shut off the heat and allow to cool.

Step 5

Once all of your ingredients are prepped and ready to go, you are ready to assemble your bowls.

Step 6

Starting on one side of your meal prep container, layer cauliflower rice, corn, black beans, chicken and tomatoes.  Repeat until you make 4 burrito bowls.

Step 7

*OPTIONAL: combine greek yogurt, chipotle sauce and lime juice.  Mix well!

Step 8

Store burrito bowls in the fridge for up to 5 days.  Top with yogurt sauce before eating.  Enjoy!