Mouthwatering Paleo Mexican Cauliflower Rice Bowl with Grilled Chicken and Guacamole
Discover the perfect paleo Mexican cauliflower rice bowl recipe with grilled chicken, creamy guacamole, and a zesty tomato salsa. Enjoy this delicious and visually appealing dish that combines traditional Mexican flavors with a modern twist suitable for various diets. Prepare to be amazed by the vibrant colors and textures that make this dish a feast for both eyes and palate.
Allergens
N/A
Ingredients
- 1 large cauliflower, grated into rice
- 4 boneless, skinless chicken breasts
- 2 ripe avocados
- 1 cup cherry tomatoes
- 1 lime
- Fresh cilantro leaves
- 1 red onion
- 1 jalapeño pepper
- 1 tsp ground cumin
- Salt and black pepper, to taste
- Olive oil
- Optional: Hot sauce or hot salsa for serving
Instructions
- Prepare the grilled chicken: Season chicken breasts with salt, pepper, and cumin. Grill over medium heat until fully cooked (internal temperature of 165°F). Set aside to rest.
- Make the guacamole: Halve, pit, and dice avocados. In a bowl, mash with lime juice, salt, and pepper. Fold in diced red onion and jalapeño for added flavor and kick.
- Create cauliflower rice: Heat olive oil in a pan over medium heat. Add grated cauliflower and cook until tender, about 7 8 minutes. Season with salt and pepper.
- Assemble the bowl: Divide cauliflower rice among four bowls. Top with sliced grilled chicken, guacamole, cherry tomatoes, and a sprinkle of fresh cilantro leaves.
- Serve alongside hot sauce or salsa for an extra kick!
Chef’s Insight
Be sure to let the chicken rest before slicing to retain its juiciness.
Notes
Feel free to adjust the spiciness of the guacamole and salsa to your preference.