Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cubed
  • 2 tbsp avocado oil
  • 2 tbsp chipotle peppers in adobo, minced
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 lb cauliflower rice
  • 1 tbsp olive oil
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 tsp sea salt
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 large avocado, sliced
  • 1/2 cup red onion, finely diced
  • 1 cup fresh pico de gallo

Instructions:

  1. Toss the cubed chicken breasts with avocado oil, minced chipotles, cumin, garlic powder, salt, and pepper in a medium bowl until evenly coated.
  2. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6–8 minutes, turning occasionally until mahogany-colored and internal temperature reaches 165°F.
  3. Remove chicken from heat and let rest.
  4. Heat olive oil in a separate medium pan over medium heat. Add the cauliflower rice and sauté for 5–7 minutes until tender-crisp.
  5. Remove cauliflower rice from heat and stir in the fresh lime juice, chopped cilantro, and salt.
  6. Divide the cilantro-lime cauliflower rice evenly between four bowls.
  7. Arrange the charred chipotle chicken, black beans, and corn in sections over the rice.
  8. Top each bowl with sliced avocado, diced red onion, and a dollop of fresh salsa.