Chicken and Cauliflower “Rice” Bowls, this is an EXCELLENT quick & healthy dinner idea, OR make a few servings, then put them in your fridge for meal prep this week!
Recipe adapted from : cleanfoodcrush.com
author : Rachel, cleanfoodcrush
Recipe type : Dinner
Yіeld : 4 servings
Prep Time : 5 minutes
Cook Time : 15 minutes
Total Time : 20 minutes
INGREDIENTS
- Sea salt and fresh ground black pepper
- 2 red bell peppers, chopped
- 1 large red onion, chopped
- 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
- 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.
