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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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