Jalapeno Popper Chicken Burrito Bowls
One pan and 30 minutes is all you need to make these very flavorful Jalapeno Popper Chicken Burrito Bowls! You'll love the dairy-free decadent jalapeno "cheese" sauce.
Ingredients
- 1 tbsp olive oil or avocado oil
- 5 slices thick bacon
- 1.5 lbs raw chicken breast, cut into bit sized pieces
- pinch of salt and pepper
- 1 cup raw cashews*
- 2/3 cup water or chicken broth
- 1/4 cup nutritional yeast
- 2 cloves garlic, crushed
- 1/2 tsp sea salt
- 1 jalapeno (diced and seeds removed)
- 3 tbsp fresh cilantro
- 1 tbsp buffalo hot sauce
- 4-5 cups cauliflower rice**
- 1/2 cup shredded romaine lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 3 tbsp chopped fresh cilantro
- 1 large avocado, diced
Directions
- 1
Heat up a large skillet to medium heat. Once hot, coat the pan with oil or cooking spray and add bacon. Cook the bacon for 3-5 minutes per side (cooked to your liking), and set aside. Reserve one tablespoon of the bacon fat in the pan and keep the pan hot.
- 2
Add the chicken to the pan. Let cook for 2-3 minutes per side, or until chicken is cooked through and no longer pink. If you want to saute your cauliflower rice, feel free to add it when you have a few minutes left of cooking the chicken.
- 3
Meanwhile, in a blender, blend cashews, water, nutritional yeast, garlic, salt, jalapeño, cilantro, and hot sauce. Continue to blend for several minutes, or until mixture is smooth and creamy. You may need to pause several times and scrape down the sides of the blender with a rubber spatula.
- 4
Reduce the heat on the skillet to low. Add the cashew sauce to the chicken mixture and stir frequently for 3-5 minutes so the cashew sauce doesn't stick to the bottom of the pan. Once cashew sauce is hot, prepare to serve.
- 5
Assemble the burrito bowls. Begin with cauliflower rice, top with chicken and sauce, then bacon. Now add in any extra toppings: lettuce, tomato, onion, cilantro, and avocado. Salt to taste and serve.