Preheat the grill to medium heat. Place the chicken breast in a zip top bag and pound to even thickness. Remove from the bag and brush both sides with olive oil, then sprinkle evenly with taco seasoning.

Grill the chicken for 7-8 minutes per side or until the internal temperature reaches 160 degrees. Cooking time will vary depending on the thickness of your chicken. Remove from heat and allow to rest covered loosely with foil for 5-10 minutes. Slice or chop when the chicken has cooled enough to handle it.

Place the desired amount of cauliflower rice between 2 bowls. Top with chicken, chopped romaine, black beans, guacamole, salsa and cheese if using. Serve with extra chopped cilantro and lime wedges as desired, and enjoy!