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Chipotle Chicken Cauliflower Rice Bowls with Pineapple Salsa

Chipotle Chicken Cauliflower Rice Bowls with Pineapple Salsa


  • Author: Lindsay // Tipps in the Kitch
  • Yield: 3-4 1x
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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
  • 12 chipotle chiles in adobo sauce, seeds removed and finely diced (or 12 tsp chipotle paste)
  • 1/4 c chicken broth
  • Juice of 1 lime

FOR THE BOWLS:

  • 34 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
  • 23 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

  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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