• 2 large skinless, boneless chicken breasts
  • 3 tbsp olive oil, divided
  • 1 tbsp lime juice
  • 2 garlic cloves, minced
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • 1 small red onion, thinly sliced
  • 3 bell peppers, thinly sliced
  • 1 cup cauliflower rice
  • 1 cup fresh tomatoes, chopped
  • 1 avocado, sliced
  • ¼ cup chopped cilantro
  1. Slice your chicken breasts horizontally so they will cook quickly. Set aside in a glass dish.
  2. In a small bowl, whisk together 2 tablespoons of the olive oil with lime juice, garlic, cumin, chili powder, paprika, and cilantro. Pour over the chicken breasts, set in the fridge, and marinate for at least 1 hour.
  3. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat until it shimmers. Remove the chicken from the marinade and shake off the excess. Carefully add the chicken to the hot skillet and cook for about 5-7 minutes per side. You can use a meat thermometer and cook until the chicken registers at least 165°F and juices run clear.
  4. Remove the chicken from the pan, cover with foil, and let rest. Add the red onion and bell peppers to the hot skillet and sauté until crisp-tender, about 5 minutes.
  5. Assemble the bowls with cauliflower rice, sautéed veggies, chicken, tomatoes, avocado, and cilantro. Serve immediately.