Zero Point chicken burrito bowl

1. In a small bowl, combine chili powder, cumin, onion powder, garlic powder, smoked paprika, salt, and pepper. Mix until well combined.
2. If using raw chicken breasts, slice them into strips. Coat the chicken strips (or precooked tenders) with the seasoning mixture.
3. Spray a 12″ skillet with non-stick cooking spray. Place the seasoned chicken in the skillet.
4. Cook over medium heat for 4-5 minutes on each side until the chicken is grilled and no longer pink (or until precooked chicken strips are lightly browned).
5. Remove from heat and allow to cool for 5 minutes. Dice the chicken into bite-size pieces.

Assembling the Bowls:

1. Divide the cilantro lime cauliflower rice evenly among 4 bowls or airtight meal prep containers.
2. Add 1/2 cup of corn, 1/2 cup of black beans, and 1 cup of diced chicken to each bowl.
3. Top each bowl with fat-free salsa and 1 tablespoon of non-fat Greek yogurt. Serve with a lime wedge.
4. Garnish with cilantro and 1 tablespoon of Trader Joe’s reduced guilt guacamole (or avocado for additional points), if desired.
5. Enjoy! Store any remaining servings in the fridge for up to a week.

Nutritional Information: