A Paleo-friendly take on classic taco bowls are these Chipotle Chicken Taco Bowls. They make a filling and wholesome dinner choice because they are bursting with flavor and full of nutritious ingredients.
Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 red onion, thinly sliced. 1 cup cherry tomatoes, halved. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1 teaspoon smoked paprika. 1 chipotle pepper in adobo sauce, minced. Salt and black pepper to taste. 4 cups cauliflower rice. 2 tablespoons fresh cilantro, chopped. 1 avocado, sliced. Lime wedges for serving.
Instructions: Season the chicken breasts with salt, black pepper, cumin, chili powder, and smoked paprika. In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side or until cooked through. Remove and let them rest before slicing. In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Add the sliced red and green bell peppers, red onion, and cherry tomatoes. Saut for 5-6 minutes until the vegetables are tender. Stir in the minced chipotle pepper and cook for another 2 minutes. In a separate skillet, heat a bit of olive oil and add cauliflower rice. Saut for 5-6 minutes until tender and slightly golden. Divide the cauliflower rice among four bowls. Top with sliced chicken, sauted vegetables, and avocado slices. Garnish with fresh cilantro and serve with lime wedges for squeezing over the bowls. Enjoy your Paleo-friendly Chipotle Chicken Taco Bowls!
Prep Time: 15 minutes
Cook Time: 20 minutes
Kazuaki Tsuchiya