4 servings

  1. Preheat oven to 400℉.
  2. On a baking sheet rub chicken with 2 teaspoons oil, then chili powder and ½ teaspoon salt.
  3. Bake until the juices run clear when cut and the internal temperature reaches 165℉, 15-20 minutes.
  4. While chicken bakes, pulse cauliflower in batches in a food processor until chopped into very small pieces.
  5. In a large skillet over medium, heat 1 tablespoon oil.
  6. Add cauliflower and garlic and saute until the cauliflower is cooked, about 8 minutes.
  7. Stir in lime juice, cilantro, and remaining 1 teaspoon salt. Transfer to a bowl.
  8. To the same skillet, add remaining 1 tablespoon oil.
  9. Add peppers and saute until crisp-tender, 5-7 minutes.
  10. Add beans and cook until heated through.
  11. When cool enough to handle, transfer chicken to a cutting board and shred into bite-sized pieces with 2 forks.
  12. To serve, divide cauliflower among 4 bowls.
  13. Top with chicken, peppers and beans, desired garnishes, and Whisps.


  • 3 boneless skinless chicken thighs
  • 2 teaspoons preferred vegetable oil, divided
  • 1 tablespoon chili powder
  • 1½ teaspoons fine sea salt, divided
  • 1 large head cauliflower, cut into florets
  • 2 garlic cloves, minced or pressed
  • 2 tablespoons lime juice
  • 2 tablespoons chopped cilantro
  • 1 green bell pepper, seeded and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 cup canned black soybeans, drained and rinsed
  • Prepared salsa, sour cream, and/or diced avocados or guacamole, for garnish
  • 1 cup Cheddar Whisps
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