FBD

CHILI LIME CHICKEN BOWLS

NUT-FREE While moving into our new place, we got a little too

MexicanChickenAdvanced45 minBy Northstar

Ingredients

Servings
4
  • 1 cup pre-riced cauliflower
  • 375 g pre-riced cauliflower
  • 2 tbsp avocado oil
  • 1 tbsp lime juice
  • 1.5 tsp chili powder
  • 1 tsp garlic powder
  • 2 tsp erythritol
  • 2 tsp hot sauce
  • 2 tsp ground cumin
  • 1.5 tsp paprika
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 750 g chicken thighs

Instructions

  1. 1

    If using pre-riced cauliflower, skip to step 2.

  2. 2

    Otherwise, cut the base off the head of cauliflower and remove the florets.

  3. 3

    Transfer the florets to a food processor or blender and pulse 3 or 4 times to break them up into small (1/4-inch) pieces.

Tags

saladmexicanketo-diet-cookbookketolow-carb