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Chipotle Chicken Cauliflower Rice Bowls with Pineapple Salsa

Chipotle Chicken Cauliflower Rice Bowls with Pineapple Salsa

Ingredients

FOR THE CHICKEN:

FOR THE BOWLS:

FOR THE PINEAPPLE SALSA:

Scale

Instructions

  1. 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.
  2. Add spices, chiles, and chicken broth, and give it a good stir. Reduce heat and simmer for another 3-4 minutes.
  3. While chicken is cooking, prepare the salsa by combining all ingredients in a small bowl; store in fridge while you prep the remaining ingredients.
  4. 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.
  5. 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.
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