FreshMeal Planner

Taqueria Chicken Cauliflower Rice Bowls

with Corn Esquites, Sour Cream, Hot Sauce & Cilantro

Taqueria Chicken Cauliflower Rice Bowls

Tender chicken over cauliflower rice with corn esquites, cool sour cream, hot sauce, and fresh cilantro for a bright, taco-inspired bowl.

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Ingredients

For 2 servings

  • 10 ounce Chicken Breast Strips
  • 1 unit Chicken Stock Concentrate
  • 1 teaspoon Chili Powder
  • ¼ ounce Cilantro
  • 13.4 ounce Corn
  • 1 teaspoon Hot Sauce
  • ½ cup Jasmine Rice
  • 1 unit Lime
  • 2 tablespoon Mayonnaise
  • ¼ cup Monterey Jack Cheese
  • 12 ounce Riced Cauliflower
  • 4 tablespoon Sour Cream
  • 1 tablespoon Southwest Spice Blend

Additional Ingredients

  • 2 teaspoon Cooking Oil
  • Pepper
  • Salt
Taqueria Chicken Cauliflower Rice Bowls
PDF
DifficultyMedium
Prep Time5m
Total Time25m
Calories670
Protein38g
Carbs44g
Fat38g
Tags:
Protein SmartCarb SmartFiber SmartSpicy
⚠️Allergens:
🥚Eggs🥛Milk

Swaps and substitutions

For dairy-free, replace the sour cream and cheese with plant-based versions; the bowl still stays creamy and flavorful. To avoid eggs, swap the mayonnaise for a vegan mayo or use extra lime and a little broth for the corn topping.

What to serve with it

Serve with warm tortilla chips and a bright tomato salad to echo the taqueria flavors. A simple black bean side or avocado slices also works well to round out the bowl.

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