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Dr. Ian Smith is a New York Times bestselling author who has helped countless viewers shed pounds and get healthy through his books Fast Burn! and Clean and Lean, to name just a couple. Here, he shares a low-carb dish from his 24th book, The Met Flex Diet: a chicken burrito bowl with riced cauliflower, red bell peppers, tomatoes, cheese and cilantro. Like all of his recipes, this one is good for you, and tastes good, too!
Pro Tip from Dr. Ian: If you don't like chicken, you can substitute fish.
For more healthy recipes from Dr. Ian, check out his Turkey Chili (from Burn, Melt, Shred: Transform Your Body in 8 Weeks) and Honey Soy Glazed Salmon (from Fast Burn! The Power of Negative Energy Balance).
In a small bowl, stir together ½ tablespoon of the oil, the garlic powder, lime juice, chili powder, cumin, and salt. Add the chicken breast, toss, and let sit in the marinade for 1 to 2 hours.
Remove the chicken from the marinade, place in a skillet, and cook over medium heat. When it's done, let cool, then dice it into cubes or small pieces.
Add the chopped pepper and a small amount of the oil to the skillet. Cook until tender. Return the chicken to the skillet with the peppers and simmer on low heat.
In another large skillet, add the riced cauliflower and remaining oil and sauté over medium heat while stirring. After a couple of minutes, reduce heat to low, cover, and simmer for 3 to 5 more minutes. Remove the lid, give the cauliflower a stir, and let the moisture evaporate.
Assemble the bowls by scooping a cup of cauliflower rice into each bowl, then top with the chicken mixture, tomatoes, avocado, cheese, onions, and cilantro. Serve warm.
Excerpted from The Met Flex Diet by Ian K. Smith, M.D. Copyright © 2023 by Ian K. Smith, M.D. Used with permission by Harvest. All rights reserved.