Chicken and Cauliflower “Rice” Bowls

INGREDIENTS

• 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
• sea salt and fresh ground black pepper
• 2 red bell peppers (chopped)
• 1 large red onion (chopped)
• 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

1. 1 Place your chicken in a shallow dish, and sprinkle with smoked paprika, garlic powder, cumin, sea salt and pepper.
2. 2 Drizzle one tablespoon of oil and, using your hands rub it on all sides to coat well with the seasonings.
3. 3 Set aside for a few minutes to marinate.
4. 4 Preheat a gas grill, stovetop grill pan, or a cast iron pan over medium high heat.
5. 5 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.
6. 6 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.
7. 7 To assemble the bowls, divide the cauliflower rice and veggies among 4 bowls or into meal prep glass containers.
8. 8 Add sliced chicken and chopped avocado equally to each bowl.
9. 9 Squeeze lots of lime juice over the avocado to keep it green and fresh.
10. 10 Garnish with sliced green onions.
11. 11 Serve immediately or refrigerate for up to 4 days.