Chicken and Cauliflower “Rice” Bowls are Quick and Perfect for Meal Prep!

Healthy Recipes, Dinner Recipes, Crockpot Recipes, Meatball Recipes, Easy Recipes, Chicken Recipes, Dessert Recipes, Keto Recipes, Instant Pot Recipes, Shrimp Recipes, Vegetarian Recipes, Casserole Recipes, Soup Recipes, Salad Recipes, Beef Recipes, Breakfast Recipes, Pasta Recipes, Food Recipes, Meatloaf Recipes, Pork Chop Recipes, Salmon Recipes, Clean Eating Recipes  #Low Carb Recipes #Vegan Recipes #Smoothie Recipes #Slow Cooker Recipes #Steak Recipes

Yum,this bowl sounds so good !

Recipe Apdated From:ifoodreal.com

Ingredients:

• 1.5 Tbsps smoked paprika
• 1 tsp garlic powder
• 4 skinless boneless chicken breasts, about 1.5 lbs.
• 2 Tbsp olive oil, or avocado oil, divided
• 1 tsp ground cumin
• 1 large avocado, or 2 small ones, pitted and chopped
• 2 fresh limes
• sea salt and fresh ground black pepper
• 2 red bell peppers, chopped
• 4 cups cauliflower rice
• 2 green onions, sliced
• 1 large red onion, chopped
• 3-4 garlic cloves, pressed

Instructions

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