Argentinian Spicy Grilled Chicken with Chimichurri & Cauliflower Rice Bowl – A Paleo Lunch Delight

Allergens

None

Ingredients

• 6 boneless, skinless chicken thighs
• 1 large head of cauliflower, grated into rice
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, sliced
• 2 avocados, sliced
• Fresh parsley, for garnish

Instructions

1. Prepare the chimichurri sauce by combining chopped parsley, garlic, olive oil, red wine vinegar, crushed red pepper flakes, oregano, salt, and black pepper in a food processor or blender. Pulse until well combined, then set aside.
2. Season chicken thighs with salt, black pepper, and paprika. Grill over medium high heat for 6 8 minutes per side or until cooked through. Set aside to rest.
3. In a large skillet, sauté the grated cauliflower rice over medium heat for about 5 minutes or until tender. Season with salt and pepper to taste.
4. Assemble the bowl by placing a bed of cauliflower rice at the bottom, followed by sliced chicken thighs, cherry tomatoes, bell pepper, and avocado slices. Drizzle with chimichurri sauce and garnish with fresh parsley.

Chef’s Insight

The spicy flavors in this recipe complement each other beautifully, creating a well-rounded meal that is both tasty and nutritious.

Notes

Be sure to let the chicken rest before slicing to ensure it remains juicy and tender.