Step 1

Layer bowls with cilantro lime cauliflower rice, chipotle chicken, beans, corn salsa, pico de gallo, guacamole, lettuce, and cheese (or whatever toppings you’d like).  Devour!

Step 2

Heat olive oil in a skillet over medium heat.  Cook onions, stirring occasionally, until softened, about 4-5 minutes.  Add garlic and cook, stirring frequently, for 1 minute.  Add riced cauliflower, season generously with Kosher salt, and cook, stirring occasionally to avoid sticking, 5-7 minutes or until cauliflower is softened to a “rice” consistency.  Remove from heat and stir in cilantro, lime zest, and lime juice.

Step 3

Add all ingredients except chicken to a medium mixing bowl or ziploc bag and combine.  Add chicken and coat in marinade.  Let marinate in fridge for at least 4-6 hours, preferably overnight.  Cook according to desired method (grill, bake, etc.) and chop into bite-sized pieces.

Step 4

Combine all ingredients in a medium mixing bowl and season with Kosher salt.  Allow to sit for at least 30 minutes (up to 1-2 days in the refrigerator) to allow flavors to meld.