Season the chicken breast on both sides with the taco seasoning. For best results, allow to stand at room temperature for 30 minutes for more even cooking.

Heat the olive oil in a cast iron skillet or grill pan over medium heat. Add the chicken and cook until browned on first side and it releases easily from the pan, about 6-7 minutes. Turn and cook on the second side until well browned and the internal temperature reaches 165 degrees. Remove from heat and allow to rest covered loosely with foil. Slice when ready to serve.

Place the cooked and drained cauliflower rice in a medium bowl. Add the zest of 1 lime, lime juice, 2 tablespoons of the chopped cilantro and salt, to taste, and stir to combine.

Place the chopped tomato, green onion, remaining 1 tablespoon of cilantro, jalapeño, juice from half a lime and salt, to taste in a small bowl and stir to combine.

Divide the cauliflower rice between 2 bowls. Top with sliced chicken, chopped romaine, black beans, guacamole, and salsa. Serve with extra cilantro and lime wedges, and enjoy!