Ingredients
1.5 lbs boneless, skinless chicken breast (cut into strips)
2 bell peppers (assorted colors, sliced)
1 medium red onion (halved and sliced)
2 cups riced cauliflower
2 tbsp avocado oil (or olive oil)
2 tsp ground cumin
1.5 tsp smoked paprika
1 tsp garlic powder
1 tsp chili powder
1 tbsp lime juice
0.5 cup diced avocado (per serving)
Fresh cilantro (for garnish)
Low-sodium soy sauce (optional, 2 tbsp)
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C) or use a stovetop skillet.
Toss chicken strips with cumin, smoked paprika, garlic powder, chili powder, lime juice, oil, salt, and pepper.
Spread chicken evenly on a baking sheet (or skillet) and cook 6–8 minutes per side until charred and cooked through.
Heat remaining oil in a pan over medium-high heat and sauté peppers, onions, and cilantro until tender and slightly charred (5–7 minutes).
Steam or sauté cauliflower rice for 10 minutes until tender.
Assemble bowls by layering cauliflower rice, cooked chicken, and sautéed veggies.
Top with diced avocado and additional lime juice before serving.
Notes
Use a grill pan for a smokier charred flavor
Swap cauliflower rice for zucchini noodles for a different low-carb base
Store cooked chicken and veggies separately for meal prep
Add pickled jalapeños or Greek yogurt for extra tang
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Grilling/Sautéing
- Cuisine: Mexican-Inspired
- Diet: Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 80mg