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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!