Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.