Copy Cat Recipe: Low Carb Chipotle Burrito Bowl

To be in control of your diet, you're going to have to learn to manage eating out less!
That's just the facts, you have to control what you're eating.
Here's a great Copy Cat Recipe:
Chipotle Burrito Bowl
serves 2


1 Tbsp + 1 Tsp Olive oil, divided
8 Oz Chicken breasts
2 Tsp Taco seasoning, home made is best
2 1/2 Cups Cauliflower, cut into bite-sized pieces
(or purchase cauli rice)
1 bell pepper thinly sliced, seeds removed
1/2 A small onion, thinly sliced
2 tsp garlic, minced
Salt and pepper
2/3 Cup diced jicama or corn- (corn is not low carb) 
1/4 Cup Chopped Cilantro
Juice of one large lime
6 Tbsp Salsa of choice
1/2 Small avocado, chopped into cubes
Lettuce, Cheese or Sour Cream as garnish


Preheat your oven to 350 degrees and heat 1 tsp of the olive oil on high heat in a large, oven-safe pan.
Sprinkle each side of the chicken breasts with taco seasoning, making sure to really rub it into the chicken.
Place the chicken into the hot pan and sear until golden brown, about 1-2 minutes. Flip and repeat until the other side is golden brown. Then, place the chicken into the oven and cook until no longer pink inside, about 20-25 minutes.
While the chicken cooks, place the cauliflower in the food processor and process until small and "rice-like" (Or buy cauli rice and skip this step!)
Heat 1/2 Tbsp of the remaining olive oil in a large pan on medium heat and add in the riced cauliflower. Cover the cauliflower with a lid and cook, stirring occasionally, until golden brown, about 7-10 minutes.
While the cauliflower cooks, heat the remaining 1/2 Tbsp of olive oil in a separate large pan on medium-high heat. Add the peppers, onion and garlic. Season with a pinch of salt and pepper Cook until golden brown, stirring occasionally. This takes about 3-5 minutes.
Heat a dry grill pan on high heat the jicama or corn kernels, this only takes a minute or two.
Place the cooked cauliflower rice into a large bowl and add in the cilantro, lime juice and another pinch of salt and pepper. Stir until well mixed.
Divide the cauliflower rice between two bowls, followed by the pepper/onion mixture and the jicama/corn. Then, divide the salsa and chopped avocado between the bowls.
Finish by placing one of the cooked chicken breasts on each bowl, followed by another squeeze of fresh lime juice.
Adjust salt and pepper to taste. You can add lettuce and cheese or sour cream if you eat dairy.


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Then when you send a before an after picture with testimonial of your success after the challenge, you will receive our 3 new fall tea blends in September,
which is a $75 gift!!
Jennifer XOXO
PS: The book below is available on Amazon, and some of our products are still available on Amazon, too. Some are sold out!