CHILI LIME CHICKEN BOWLS
NUT-FREE While moving into our new place, we got a little too
MexicanChickenAdvanced45 min
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
If using pre-riced cauliflower, skip to step 2.
- 2
Otherwise, cut the base off the head of cauliflower and remove the florets.
- 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
Useful kitchen tools
Browse a small Kitchen Picks shelf for prep, storage, planning, and repeat cooking. Some links may earn Flavor By Design a commission at no extra cost to you.