master

{NEW} Smoky 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! To make the...

Katie

Chicken and Cauliflower “Rice” Bowls are Quick and Perfect for...

skinless boneless chicken breasts, about 1.5 lbs.

olive oil, or avocado oil, divided

smoked paprika

garlic powder

ground cumin

sea salt and fresh ground black pepper

red bell peppers, chopped

large red onion, chopped

-4 garlic cloves, pressed

cauliflower rice

large avocado, or 2 small ones, pitted and chopped

fresh limes

green onions, sliced

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.

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.

Serve immediately or refrigerate for up to 4 days.