Chicken Taco Bowl with Cauliflower Rice

Pat chicken dry and season generously with salt and pepper. Vacuum seal chicken with 1 tbsp vegetable oil, place in a Suvie pan, cover with water, and insert into your Suvie.

Place beans and cumin in the top left zone of your Suvie.

Place cauliflower rice in the starch pan and insert into your Suvie. Input settings and cook.

My Cook > Multi-Zone Settings: Protein: 155 for 1 hour, Vegetable: 10 minutes, Starch: 10 minutes

Just before the chicken has finished cooking, tear the romaine into bite size pieces. Juice half the lime into a bowl and whisk in 1 tbsp of vegetable oil to make a simple vinaigrette. Season vinaigrette with salt and pepper to taste.

Remove cauliflower from your Suvie and transfer to a bowl with the beans, stirring to incorporate. Squeeze remaining lime half over the rice and beans. Season with salt and pepper to taste.

Pat chicken dry and shred into bite-sized pieces.

Toss the romaine in the vinaigrette and then divide between plates. Divide cauliflower and beans between plates and top shredded cheese. Divide chicken between plates and spoon salsa over each serving.