Get your Tex-Mex fix with this tasty (and easy to make) chicken burrito bowl.
Love a good burrito, but hate the carbs? Then this recipe for chicken burrito bowl is for you.
WHAT YOU NEED
1 1/2 lbs. boneless skinless chicken thighs
1 Tbsp coconut oil ghee or avocado oil
3/4 tsp sea salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 1/2 tsp chili powder
Large pinch chipotle powder or more, to taste
Juice of 2 limes
1 lb. cauliflower rice (I purchased the pre-riced)
1 Tbsp coconut or avocado oil
3/4 tsp sea salt
1-2 Tbsp fresh lime juice
1 jalapeño pepper minced
3/4 tsp onion powder
3/4 tsp garlic powder
Dash chipotle powder
1 large onion sliced thin
1 large red bell pepper sliced thin
Avocado
HOW TO MAKE IT
Prepare riced cauliflower in skillet over medium heat for 2-3 minute; add seasonings and jalapenos and set aside.
Cube chicken thighs into bite-size pieces; brown seasoned in a skillet on medium/medium high heat for 7 minutes or until cooked through.
Lower heat a bit and add 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.
Recipe inspired by www.paleorunningmomma.com
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