Chipotle Chicken Cauliflower Rice Bowls with Pineapple Salsa
- Yield: 3-4 1x
Ingredients
FOR THE CHICKEN:
- 1 lb ground chicken thighs
- 1/4 yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 1–2 chipotle chiles in adobo sauce, seeds removed and finely diced (or 1–2 tsp chipotle paste)
- 1/4 c chicken broth
- Juice of 1 lime
FOR THE BOWLS:
- 3–4 c cauliflower rice
- 2 tsp ghee (or olive oil)
- Juice of 1 lime
- 1/4 c cilantro, plus more for serving
- Salt and pepper
- 1 watermelon radish, peeled and sliced
- 1 large haas avocado, sliced
- 2–3 c chopped romaine lettuce
FOR THE PINEAPPLE SALSA:
- 2 c pineapple, diced
- 1/4 red onion, diced
- 1 jalepeno, seeds removed and diced
- Juice of 1 Lime
- 1 handful Cilantro, chopped
- Salt, to taste
Instructions
- Heat a T avocado or olive oil in a non stick skillet. Add onion and garlic and cook 2 minutes. Add chicken and cook, breaking up with the back of your spoon until no longer pink and completely cooked through.
- Add spices, chiles, and chicken broth, and give it a good stir. Reduce heat and simmer for another 3-4 minutes.
- While chicken is cooking, prepare the salsa by combining all ingredients in a small bowl; store in fridge while you prep the remaining ingredients.
- To prepare cauliflower rice, heat ghee or oil in a non stick skillet over medium heat. When oil is hot, add cauliflower rice, season with salt and pepper and stir to combine. When rice is warm, about 3-4 minutes, remove from heat and stir in chopped cilantro and lime juice.
- To assemble the bowls, add chopped romaine, cauliflower rice, chipotle chicken, and top with sliced avocado, watermelon radish, pineapple salsa, and garnish with cilantro and a lime wedge.
