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{ To make the cauliflower “rice” you can purchase frozen or fresh “riced” cauliflower as most grocers do carry it these days.
OR, make it yourself:
I used the cleaned, & trimmed florets of 2 small/medium heads of organic cauliflower.
Working in batches, place cauliflower florets into a food processor and pulse until just broken into rice-sized pieces.
Do not over-pulse, or you’ll have mush.
makes about 4 servings
Ingredients:
4 skinless boneless chicken breasts, about 1.5 lbs.
2 Tbsp olive oil, or avocado oil, divided
1.5 Tbsps smoked paprika
1 tsp garlic powder
1 tsp ground cumin
sea salt and fresh ground black pepper
2 red bell peppers, chopped
1 large red onion, chopped
3-4 garlic cloves, pressed
4 cups cauliflower rice
1 large avocado, or 2 small ones, pitted and chopped
2 fresh limes
2 green onions, sliced
Instructions:
Place your chicken in a shallow dish, and sprinkle with smoked paprika, garlic powder, cumin, sea salt and pepper. Drizzle one tablespoon of oil and, using your hands rub it on all sides to coat well with the seasonings.
Set aside for a few minutes to marinate.
Preheat a gas grill, stovetop grill pan, or a cast iron pan over medium high heat.
Place the chicken on your preheated grill and cook for about 4 minutes on each side (Internal temperature should read 165F). Once cooked through, transfer to a cutting board and let it rest for a few minutes, before slicing.
Meanwhile, heat remaining oil in a skillet over medium heat, and add in the onions, bell peppers and garlic. Sauté for 2-3 minutes, then stir in the cauliflower rice. Cook stirring frequently for about 3-4 minutes, then season with sea salt and pepper to your taste.
To assemble the bowls, divide the cauliflower rice and veggies among 4 bowls or into meal prep glass containers.
Add sliced chicken and chopped avocado equally to each bowl.
Squeeze lots of lime juice over the avocado to keep it green and fresh.
Garnish with sliced green onions.
Serve immediately or refrigerate for up to 4 days.
Enjoy!
❤??????
