Sweet Paprika Chicken + Cauli "Rice" Bowls
Ingredients
- 2 boneless skinless chicken breast halves, about 5-6 oz each
- 1 medium head cauliflower, cut into florets
- 2 Tbsps avocado oil, or olive oil, divided in half
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, diced
- 2 green onions, sliced
For the paprika sweet spice paste:
- 2 Tbsps raw honey
- 1 Tbsp smoked paprika
- 1 tsp cayenne powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp sea salt, or to taste
- 1/4 tsp ground black pepper
Instructions
- In a small glass bowl add all spices and whisk well to combine.
- Rub the chicken with this spice paste on all sides with your fingers, then cover, or wrap, & refrigerate until ready to cook - up to 6 hours in the fridge.
- Grate the cauliflower on the coarse side of the grater or using a food processor, pulse until the cauliflower resembles fine rice...but don't let it turn to mush!
- Heat just 1 Tablespoon of the oil in a large skillet or saute pan over medium heat. Add onions, bell pepper and saute until softens, about 5-6 minutes.
- Stir in cauliflower "rice" and season with sea salt and pepper to taste. Saute until tender, about 5 minutes. Set aside.
- Heat the remaining oil in a separate medium skillet over medium heat.
- Add in the chicken and fry until cooked through and no longer pink in the inside, 5-6 minutes per side.
- Once the chicken is cooked, allow it to sit for a couple of minutes then slice it nicely, as shown.
- Divide the cauliflower rice among 2 bowls, then add sliced chicken and top with green onions. Enjoy!
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