Chicken Burrito Bowl
Prep time: 15 min
Cook time: 15 min
Servings: 2
1 - 100 gram
Salsa, fresh herbs, sliced jalapeño, Avocado
Ingredients
Cauliflower
1/3 pound Cauliflower rice
1/3 tbsp olive oil
1/3 jalapeño pepper minced
1/4 tsp sea salt
1 tbsp limes Juice
1/4 tsp onion powder
1/4 tsp garlic powder
1 dash Chipotle powder
CHICKEN
1/2 pound boneless skinless chicken thighs
1/3 tbsp olive oil
1/4 tsp sea salt
1/3 tsp onion powder
1/3 tsp garlic powder
1/3 tsp cumin
1/2 tsp chili powder
1 pinch Chipotle powder
2-3 tbsps lime juice
PEPPERS & ONIONS
1/3 large red bell pepper sliced thin
1/3 large onion sliced thin
1/3 tbsp olive oil ghee, or avocado oil
sea salt to taste
2/3 avocado
cilantro
Directions
For the Rice:
Heat a large skillet over medium heat and add oil or ghee. Add the riced cauliflower and stir to coat. Cover skillet and cook for about 2-3 minutes to steam.
Uncover and stir, then add the jalapeño, salt, seasonings and lime juice. Cook and stir another minute or two uncovered until you have desired texture, then remove from heat and set aside.
For Chicken, Peppers & Onions:
Cut chicken thighs into bites size pieces. Season all over with all seasonings (not the lime) and heat a large skillet over medium high heat (you can move the rice to a bowl and use the same one) and add 1 Tbsp cooking fat.
Add chicken and brown all over, stirring as needed. Stir and cook over medium/medium high heat for 7 mins or until cooked through. Lower heat a bit and add the lime juice, stir and continue to cook another 2-3 minutes, then remove from heat and place in a bowl.
Keep the heat on medium and add another Tbsp fat to the skillet. Add peppers and onions and stir to coat with fat. Sprinkle with a bit of sea salt to taste, and continue to cook, stirring occasionally, about 5 minutes or until softened and browning, then remove from heat.
Assemble bowls:
Layer the cauli rice, chicken, peppers and onions in bowls, then top with guac and any other desired toppings. Serve right away and enjoy!