Chicken Burrito Bowls

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

1. Heat 1 Tbsp oil in a large skillet over medium heat. Add the cauliflower rice and stir to coat.

2. 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

1. Season the chicken with remaining salt, garlic powder, onion powder, cumin, and chili powder.

2. In the same skillet, add remaining oil and cook chicken over medium heat, stirring until browned and cooked through (about 7-10 minutes).

3. Add juice from remaining lime, stir, and cook another 1-2 minutes. Transfer to a bowl.

4. 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

1. In a bowl, mash avocados with cilantro and a pinch of salt. Add lime juice to taste.

Assemble Bowls

1. Divide cauliflower rice, chicken, peppers, and onions between bowls. Top with guacamole and any extra salsa or cilantro. Enjoy immediately!

   Pro Tip: Batch cook this for easy lunches!