“Spicy Paleo Jollof Rice Bowl with Grilled Chicken Thighs & Avocado Salsa”

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 cups cauliflower rice
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 jalapeno, seeded and chopped
• 2 tbsp coconut oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• Salt and black pepper, to taste
• Fresh cilantro leaves for garnish For Avocado Salsa:
• 1 ripe avocado, pitted and diced
• 1/4 cup chopped red onion
• 2 tbsp lime juice
• Salt and black pepper, to taste

Instructions

1. In a large pan, heat coconut oil over medium heat. Add the onion, garlic, bell pepper, and jalapeno, cooking until softened, about 5 minutes.
2. Stir in diced tomatoes, smoked paprika, cumin, ginger, salt, and black pepper. Cook for another 3 4 minutes until fragrant.
3. Add the cauliflower rice to the pan, stirring well to combine. Cover and cook for 8 10 minutes, stirring occasionally, until the cauliflower is tender and has absorbed the flavors.
4. Preheat a grill or grill pan over medium high heat. Season chicken thighs with salt and black pepper. Grill for about 5 7 minutes per side, or until cooked through. Allow to rest for a few minutes before slicing.
5. In a small bowl, mix together avocado, red onion, lime juice, salt, and black pepper to make the salsa.
6. To serve, divide the jollof cauliflower rice among 6 bowls, top with sliced chicken thighs, and finish with a dollop of avocado salsa. Garnish with fresh cilantro leaves.

Chef’s Insight

This dish is a perfect fusion of traditional Nigerian flavors and the Paleo diet, creating a satisfying brunch experience that won't compromise your healthy lifestyle.

Notes

Be sure to use ripe avocados for the salsa, as they will be creamier and easier to mash.