Chipotle Burrito Bowl with Chicken

Preheat oven to 350ºF and heat 1 teaspoon olive oil on high heat in a large, oven-safe pan.

Sprinkle each side of the chicken breasts with taco seasoning, making sure to really rub it into the chicken. Place chicken into the hot pan and sear until golden brown, about 1–2 minutes. Flip and repeat until other side is golden brown. Place chicken into oven and cook until no longer pink inside, about 20–25 minutes.

While chicken cooks, place cauliflower in the food processor and process until small and rice-like.

Heat 1 1/2 teaspoons of remaining olive oil in a large pan on medium heat and add cauliflower. Cover cauliflower with a lid and cook, stirring occasionally, until golden brown, about 7–10 minutes.

While the cauliflower cooks, heat the remaining 1 1/2 teaspoons olive oil in a separate large pan on medium-high heat. Add sliced pepper, onion and garlic. Season with a pinch of salt and pepper, Cook until golden brown, stirring occasionally, about 3–5 minutes.

Heat a dry grill pan on high heat and cook corn kernels until blackened and charred, about a minute or two.

Place cooked cauliflower rice into a large bowl and add cilantro, lime juice and another pinch of salt and pepper. Stir until well mixed.

Divide cauliflower rice between bowls, followed by the pepper/onion mixture and corn. Divide salsa and chopped avocado between the bowls. Finish by placing one of the cooked chicken breasts on each bowl, followed by another squeeze of fresh lime juice. Adjust salt and pepper to taste and devour.

Note: If you’re not paleo, this is really good with a sprinkle of Cheddar cheese too!