Ingredients

The following ingredients have 2 Servings
  • 1 Tbsp + 1 Tsp Olive oil (divided)
  • 8 Oz Chicken breast
  • 2 Tsp Taco seasoning (I always make my own and I use THIS RECIPE)
  • 2 1/2 Cups Cauliflower (cut into bite-sized pieces)
  • 1 small red bell pepper (thinly sliced)
  • 1/2 cup small onion (thinly sliced (about 3/4 ))
  • 2 tsp Fresh garlic (minced)
  • Salt and pepper
  • 2/3 Cup Corn (thawed if frozen, leave off for paleo option)
  • 1/4 Cup Cilantro (minced (or more to taste))
  • Juice of one large lime + additional for garnish
  • 6 Tbsp Salsa ( of your choice)
  • 1/2 small avocado (chopped into cubes)

Instruction

  • Preheat your oven to 350 degrees and heat 1 tsp of the olive oil on high heat in a large, oven-safe pan.
  • Sprinkle each side of the chicken breasts with taco seasoning, making sure to really rub it into the chicken.
  • Place the chicken into the hot pan and sear until golden brown, about 1-2 minutes. Flip and repeat until the other side is golden brown. Then, place the chicken into the oven and cook until no longer pink inside, about 20-25 minutes.
  • While the chicken cooks, place the cauliflower in the food processor and process until small and "rice-like"
  • Heat 1/2 Tbsp of the remaining olive oil in a large pan on medium heat and add in the cauliflower. Cover the cauliflower with a lid and cook, stirring occasionally, until golden brown, about 7-10 minutes.
  • While the cauliflower cooks, heat the remaining 1/2 Tbsp of olive oil in a separate large pan on medium-high heat. Add the sliced pepper, onion and garlic. Season with a pinch of salt and apepper Cook until golden brown, stirring occasionally.This takes about 3-5 minutes.
  • Heat a dry grill pan on high heat and cook the corn kernels until blackened and charred, this only takes a minute or two.
  • Place the cooked cauliflower rice into a large bowl and add in the cilantro, lime juice and another pinch of salt and pepper. Stir until well mixed.
  • Divide the cauliflower rice between two bowls, followed by the pepper/onion mixture and the corn. Then, divide the salsa and chopped avocado between the bowls.
  • Finish by placing one of the cooked chicken breasts on each bowl, followed by another squeeze of fresh lime juice. *
  • Adjust salt and pepper to taste and DEVOUR.