Chipotle Chicken Burrito Bowl

Serves 4

prepSpray a large non-stick skillet or grill pan with cooking spray and preheat over medium-high heat
1 tbsp chopped chipotle pepper in adobo sauce	combine marinade	add chicken, marinate 15 min	saute chicken 165F / 74C, 15 min; rest and cube	assemble bowls and serve
1 tsp vegetable oil (marinade portion)
1 tsp ground cumin
1 tsp dried oregano leaves
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp onion powder
1/4 tsp salt
1 1/2 lbs / 680 g chicken breast or tenderloins
4 cups / 400 g cauliflower rice	microwave/steam cauliflower rice	stir in cilantro and lime, set aside
2 tbsp chopped cilantro
1 tbsp lime juice
1/2 tsp vegetable oil (skillet portion)	saute peppers 5 min, set aside
1 cup / 150 g sliced red and green peppers
1 cup / 50 g shredded romaine lettuce
1/2 cup / 90 g chopped tomatoes
1/2 cup / 55 g reduced-fat shredded Monterey jack cheese
4 tbsp guacamole
4 lime wedges

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