Spicy Chicken & Cauliflower Rice Bowl

Mexican · 35 min · Chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

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Ingredients

• 1 lb boneless skinless chicken breasts
• 4 cups cauliflower rice
• 2 bell peppers (mixed colors)
• 1 jalapeño pepper
• 2 tbsp olive oil
• 3 garlic cloves
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp chili powder
• 1 lime
• 1/4 cup fresh cilantro

Method

1. Dice the chicken breasts into bite-sized pieces. Season with cumin, paprika, chili powder, salt, and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken until browned and cooked through, about 7-8 minutes. Remove and set aside.
3. Chop bell peppers and jalapeño. In the same skillet, add another tablespoon of olive oil and sauté peppers and jalapeño until tender, about 5 minutes.
4. Add minced garlic to the skillet and cook for 1 minute. Return chicken to the skillet and stir to combine. Squeeze lime juice over the mixture.
5. Meanwhile, cook cauliflower rice according to package instructions or sauté in a separate pan with a teaspoon of olive oil until tender, about 5 minutes.
6. Assemble bowls by dividing cauliflower rice among four bowls, topping with the spicy chicken and pepper mixture.
7. Garnish with chopped cilantro and an extra squeeze of lime if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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