Chipotle Chicken Bowl with Cauliflower Rice (Paleo, Whole30)

For the marinade, into the bowl of a food processor or blender, add chipotle peppers and adobo sauce, garlic, olive oil, cumin, dried oregano, a pinch of salt and pepper. Process until well combined and pureed.

Add about 3/4 of the marinade over the chicken and mix to combine. Cover with cling film and refrigerate for at least 1 hour (overnight is best). Don’t forget: When you are ready to cook the chicken, remove it from the refrigerator about 30 minutes before cooking.

To make the veggies, heat oil in a large non-stick pan over medium-high heat.

In a large bowl, mix prepped veggies with remaining chipotle marinade. Stir to coat. Cook, stirring occasionally, for about 5–6 minutes, or until soft and golden-brown, then remove from heat and set aside.

To cook the chicken, add a drizzle of oil to the same heated pan and cook chicken, stirring occasionally, for 8–10 minutes or until chicken is cooked through and nicely browned. Set aside on a plate.

To make the cauliflower rice, keep heat on medium and add olive or avocado oil into the same pan. Add riced cauliflower and sprinkle with salt, seasonings and lime juice. Stir-fry for about 4–5 minutes or until golden and tender.

To assemble the bowl, add cauliflower rice into your favorite bowl. Add chipotle chicken, peppers and onions. Top with avocado, lime juice and any other toppings you might like. Enjoy!