Mexican Cauliflower Rice Bowls (Print Version)

# Ingredients:

→ Cauliflower Rice

01 - 1 head cauliflower
02 - 1 tbsp olive oil
03 - 1 green bell pepper, chopped
04 - 1 can chopped tomatoes (about 1.5 cups)
05 - 1 tsp ground onion
06 - 1/2 tsp garlic powder
07 - 1/2 tsp cumin
08 - 1 tsp paprika
09 - 1/4 tsp crushed chili flakes
10 - 1/2 tsp dried oregano
11 - pinch of salt
12 - pinch of black pepper

→ Shredded Chicken

13 - 4 boneless skinless chicken breasts
14 - ½ tsp salt
15 - ¼ tsp black pepper

→ Salad

16 - 1 cup wild rocket salad
17 - 1 avocado

# Instructions:

01 - Place chicken breasts in a large pot and season with salt and pepper. Add enough water to cover by about 1 inch. Bring to a boil, then reduce heat and simmer for around 12 minutes. Remove chicken and shred using forks, meat claws, or a food processor.
02 - Break apart the cauliflower head, wash and dry it, then chop into smaller pieces. Pulse in a food processor until it resembles rice grains.
03 - Heat olive oil in a pan, add chopped green pepper and sauté for a few minutes. Add cauliflower rice and chopped tomatoes, then simmer for 5 minutes.
04 - Stir in ground onion, garlic powder, cumin, paprika, chili flakes, oregano, salt and pepper. Mix thoroughly and simmer for another 5 minutes.
05 - Divide cauliflower rice mixture equally among 4 containers. Add shredded chicken to each along with rocket salad. Slice avocado and place on top of each bowl.

# Notes:

01 - These bowls stay fresh in the refrigerator for up to 3 days.
02 - For best results, add the avocado just before eating to prevent browning.
03 - Each serving provides a balanced mix of protein, healthy fats, and veggies with minimal carbs.

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