This recipe was adapted from Paleo Running Mama.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 Tbsp avocado oil (divided)
- 1 tsp sea salt (divided)
- 1 tsp garlic powder (divided)
- 1 tsp onion powder (divided)
- 1 tsp cumin
- 1 tsp chili powder
- Juice of 2 limes (divided)
- 1 lb cauliflower rice
- 1 large onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 jalapeño pepper, minced (optional)
- 2 avocados
- 2 Tbsp chopped cilantro
- Salsa or extra cilantro for garnish (optional)
Directions
Cauliflower Rice: Use cauliflower rice as a low-carb base. It’s light, versatile, and keeps the soup filling yet low-calorie.
Cauliflower Rice
- Heat 1 Tbsp oil in a large skillet over medium heat. Add the cauliflower rice and stir to coat.
- Cover and steam for 2-3 minutes, then uncover and stir. Add half the salt, half the garlic and onion powders, the minced jalapeño, and juice from 1 lime. Cook for another minute until tender. Transfer to a bowl and set aside.
Chicken, Peppers & Onions
- Season the chicken with remaining salt, garlic powder, onion powder, cumin, and chili powder.
- In the same skillet, add remaining oil and cook chicken over medium heat, stirring until browned and cooked through (about 7-10 minutes).
- Add juice from remaining lime, stir, and cook another 1-2 minutes. Transfer to a bowl.
- In the same skillet, add sliced onion and bell pepper. Sauté with a pinch of salt until softened and lightly browned, about 5 minutes.
Guacamole
- In a bowl, mash avocados with cilantro and a pinch of salt. Add lime juice to taste.
Assemble Bowls
- Divide cauliflower rice, chicken, peppers, and onions between bowls. Top with guacamole and any extra salsa or cilantro. Enjoy immediately!
Notes
- Pro Tip: Batch cook this for easy lunches!
Protein Rice: Serve over protein rice to boost nutrients.
