Paleo Chicken Burrito Bowls

Don't let this plain picture fool you! This meal was seriously packed with SO much flavor. Top with some salsa and guacamole or avocado and you've got yourself a real delicious burrito bowl. Now I will admit that if you have to quadruple the recipe like I did, then meal prep just got a little longer. I had to do a ton of slicing and dicing, then cooked the chicken in four batches. If you can get pre-sliced peppers and onions then that always helps speed meal prep up a bit. I also opted for not making the homemade guacamole, but if you have the time definitely go for it. I especially loved the cauliflower rice recipe too! It is packed with so much flavor and was different then any recipe I have tried before. Even if you don't make this exact recipe the cauliflower rice portion is worth saving and trying out. Overall, a super delicious meal and recipe grabbed from the The Paleo Running Momma blog! 

Paleo Chicken Burrito Bowls
Ingredients:
chicken:

• 1 1/2 lbs boneless skinless chicken thighs
• 1 Tbsp coconut oil ghee, or avocado oil
• 3/4 tsp sea salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 1/2 tsp chili powder
• Large pinch Chipotle powder or more, to taste
• Juice of 2 limes

cauliflower rice:

• 1 lb cauliflower rice I purchased this pre-"riced”
• 1 Tbsp coconut oil ghee, or avocado oil
• 3/4 tsp sea salt
• 1-2 Tbsp fresh lime juice
• 1 jalapeño pepper minced
• 3/4 tsp onion powder
• 3/4 tsp garlic powder
• Dash chipotle powder

peppers and onions:

• 1 large onion sliced thin
• 1 large red bell pepper sliced thin
• 1 Tbsp coconut oil or other cooking fat
• sea salt to taste

guacamole:

• 2 avocados
• 1/4 cup onion minced
• 2 clove garlic minced
• 1 jalapeno pepper minced
• 2 Tbsp Tbsp fresh lime juice or to taste
• 2 Tbsp chopped fresh cilantro plus more for garnish
• Sea salt to taste

optional toppings:

• Salsa, fresh herbs, sliced jalapeño

Directions:
for the rice:

1. Heat a large skillet over medium heat and add oil or ghee. Add the riced cauliflower and stir to coat. Cover skillet and cook for about 2-3 minutes to steam.
2. Uncover and stir, then add the jalapeño, salt, seasonings and lime juice. Cook and stir another minute or two uncovered until you have desired texture, then remove from heat and set aside.

for chicken, peppers & onions:

1. Cut chicken thighs into bites size pieces. Season all over with all seasonings (not the lime) and heat a large skillet over medium high heat (you can move the rice to a bowl and use the same one) and add 1 Tbsp cooking fat.
2. Add chicken and brown all over, stirring as needed. Stir and cook over medium/medium high heat for 7 mins or until cooked through. Lower heat a bit and add the lime juice, stir and continue to cook another 2-3 minutes, then remove from heat and place in a bowl.
3. Keep the heat on medium and add another Tbsp fat to the skillet. Add peppers and onions and stir to coat with fat. Sprinkle with a bit of sea salt to taste, and continue to cook, stirring occasionally, about 5 minutes or until softened and browning, then remove from heat.
4. To make the guacamole, mash together the avocado with the rest of the ingredients, adjusting seasonings to taste.

assemble bowls:

1. Layer the cauli rice, chicken, peppers and onions in bowls, then top with guac and any other desired toppings. Serve right away and enjoy!

Original recipe found here