Chicken Burrito Bowl

 Ingredients:

• 6.5 oz raw chicken breasts, bite size pieces ~ you will need 4.5 oz cooked (3/4 Leaner)
• 1 1/2 tsp taco seasoning ~ 3 g of carbs per 2 tsp (2 1/4 Condiments)
• 1/2 cup sweet bell peppers, chopped (1 Green)
• 1 oz or 1/4 cup reduced fat Mexican style cheese, shredded (1/4 Lean)
• 1/2 cup cauliflower rice, cooked (1 Green)
• 1/2 cup or 23.5 g romaine lettuce, shredded (1/2 Green)
• 1/4 cup or 45 g tomatoes, chopped (1/2 Green)
• 2 tbsp guacamole (1 Healthy Fat)
• 1 tsp lime juice (1/2 Condiment)
• 2 tbsp cilantro, chopped (1/8 Condiment)
• A few fresh sliced jalapenos ~ optional

Directions:

1. In a small bowl add cut up chicken, taco seasoning and 2 tbsp of water stirring until combined. Cover and marinate in the fridge for 30 min to 8 hours or overnight for extra flavor.
2. Spray a non-stick skillet with cooking spray and add peppers.
3. Cook the peppers over medium high heat for about 5 minutes or until peppers are tender. Place peppers in a large bowl.
4. Spray the same skillet with cooking spray and add the chicken. Cook over medium high heat until chicken is no longer pink and cooked thoroughly. Place chicken next to peppers in bowl.
5. Next add cooked cauliflower rice, then lettuce, tomatoes and shredded cheese to the bowl. 
6. Top with guacamole. Then squeeze lime juice over the top and sprinkle cilantro and add a few slices of jalapenos if desired.

Makes 1 Serving

Each serving provides:

1 Lean, 3 Greens, 3 Condiments and 1 Healthy Fat

Calculated with My Fitness Pal:

330 Calories, 15 g Fat, 16 g Carbs, and 37 g Protein