Chicken Taco Bowl with Cauliflower Rice | CookOS

Chicken Taco Bowl with Cauliflower Rice

Name: Chicken Taco Bowl with Cauliflower Rice
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 ¼ lbs boneless, skinless chicken breasts; 2 tbsp vegetable oil, separated; 1 can black beans, drained and rinsed; 2 tsp cumin; 2 cups cauliflower rice; 1 head romaine lettuce; 1 cup salsa, homemade or store-bought; ½ cup shredded cheese such as cheddar, pepper jack, or monterey jack; 1 lime

A hearty one-bowl taco meal built on cauliflower rice instead of grain, packed with seasoned shredded chicken, black beans, cheese, and salsa. It delivers all the flavor of traditional tacos with extra vegetables and fewer carbs.

🌍Mexican 🥗Gluten-Free 🏷️Chicken 🏷️Taco bowl 🏷️Cauliflower rice Healthy

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Total

2h 25m

Servings

Difficulty

Hard

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 ¼ lbs boneless, skinless chicken breasts
2 tbsp vegetable oil, separated
1 can black beans, drained and rinsed
2 tsp cumin
2 cups cauliflower rice
1 head romaine lettuce
1 cup salsa, homemade or store-bought
½ cup shredded cheese such as cheddar, pepper jack, or monterey jack
1 lime

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Instructions

1
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.
2
Place beans and cumin in the top left zone of your Suvie.
3
Place cauliflower rice in the starch pan and insert into your Suvie. Input settings and cook.
4
My Cook > Multi-Zone Settings: Protein: 155 for 1 hour, Vegetable: 10 minutes, Starch: 10 minutes
5
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.
6
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.
7
Pat chicken dry and shred into bite-sized pieces.
8
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.

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Tips & Notes

Pro tips

Pound chicken breasts to even thickness before cooking to ensure they cook evenly and stay tender.
Don't overcrowd the skillet when cooking chicken; give each piece space to brown properly for better flavor.
Toast cumin briefly in a dry skillet before adding to the cauliflower rice to deepen its flavor.
Squeeze fresh lime juice over the assembled bowl just before eating to brighten all flavors and prevent sogginess.

Substitutions

Black beans → pinto beans or kidney beans (same drain-and-rinse method)
Romaine lettuce → spinach, arugula, or shredded cabbage (varies crunch and flavor)
Cheddar/pepper jack cheese → cotija or queso fresco (crumbles easily, authentic tang)
Fresh salsa → pico de gallo or corn salsa (changes texture and sweetness slightly)

Storage & make-ahead

Store cooled chicken and cauliflower rice in separate airtight containers for up to 3 days; reheat gently and assemble with fresh lettuce and salsa before serving.

Common Questions

Can I make this recipe ahead?

Yes. Cook the chicken and cauliflower rice up to 3 days ahead; store separately in airtight containers. Assemble bowls with fresh toppings just before serving to keep lettuce and salsa from wilting.

What's the best way to cook cauliflower rice?

Heat oil in a large skillet over medium-high heat and sauté the cauliflower rice for 5–7 minutes, stirring occasionally, until tender-crisp. Season with cumin and salt to taste.