When it comes to chicken, the preparation options and flavor combinations are endless. Meals served as “bowls” are popular choices in many restaurants as they are quick and convenient and can be a complete meal all-in-one dish. The combination of flavors in this Paleo dish will wake up your taste buds in no time. Take it with you to work or school for a delicious lunch time treat!
2 large skinless boneless chicken breasts
1 tbsp oil
1 small red onion, sliced thinly
3 bell peppers, red, orange, and yellow
1 cup fresh tomatoes, chopped
1 avocado, peeled, pit removed and sliced
1 cup cauliflower rice with cilantro and lime
2 tbsp lime juice or lemon juice
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp smoked paprika
1/4 cup chopped cilantro
If your chicken breasts are quite thick, slice them horizontally so they will cook quickly. Set aside in a glass dish. Combine all marinade ingredients and pour over chicken breasts. Allow to marinate for 1 – 2 hours or up to 8 hours in the fridge. Slice onion and peppers and chop tomatoes and set aside.
3 EASY STEPS TO MAKE CAULIFLOWER RICE:
1. Chop 1 head cauliflower into florets.
2. Pulse in food processor until cauliflower resembles rice.
3. In large fry pan, heat 3 tablespoons olive oil on medium heat and add cauliflower. Cook for 5-7 minutes, stirring occasionally.
For Chicken: Heat oil in skillet until it shimmers. Carefully add chicken breasts and sear. Cook on each side for about 5-7 minutes (if thinly sliced, longer if thicker) until meat thermometer registers at least 165°F and juices run clear. Remove from pan, cover with foil and let rest, while you quickly sauté the peppers and onions. Assemble the bowls with the cauliflower rice, peppers, onions and tomatoes. Peel and slice avocado last to prevent browning. Add chicken to dish, drizzle with pan juices and serve immediately.