Sweet Paprika Chicken + Cauli “Rice” Bowls for Clean Eating Meal Prep

Happy Weekend!! What are your plans? Wellll… might I suggest adding these bowls into your meal #Goals over the next few days?!!

Super savory paprika + sweet honey chicken served with a tasty blend of cauliflower “rice” with lots of color and flavors!

Makes 2 bowls/servings
Ingredients:

• 2 boneless skinless chicken breast halves, about 5-6 oz each
  
• 1 medium head cauliflower, cut into florets
  
• 2 Tbsps avocado oil, or olive oil, divided in half
  
• 1 red bell pepper, diced
  
• 1 yellow bell pepper, diced
  
• 1 small red onion, diced
  
• 2 green onions, sliced

For the paprika sweet spice paste:

• 2 Tbsps raw honey
• 1 Tbsp smoked paprika
• 1 tsp cayenne powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp sea salt, or to taste
• 1/4 tsp ground black pepper

Instructions:

1. In a small glass bowl add all spices and whisk well to combine.
2. Rub the chicken with this spice paste on all sides with your fingers, then cover, or wrap, & refrigerate until ready to cook – up to 6 hours in the fridge.
3. Grate the cauliflower on the coarse side of the grater or using a food processor, pulse until the cauliflower resembles fine rice…but don’t let it turn to mush!
4. Heat just 1 Tablespoon of the oil in a large skillet or saute pan over medium heat. Add onions, bell pepper and saute until softens, about 5-6 minutes.
5. Stir in cauliflower “rice” and season with sea salt and pepper to taste. Saute until tender, about 5 minutes. Set aside.
6. Heat the remaining oil in a separate medium skillet over medium heat.
7. Add in the chicken and fry until cooked through and no longer pink in the inside, 5-6 minutes per side.
8. Once the chicken is cooked, allow it to sit for a couple of minutes then slice it nicely, as shown.
9. Divide the cauliflower rice among 2 bowls, then add sliced chicken and top with green onions. Enjoy!

Rachel

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Sweet Paprika Chicken + Cauli "Rice" Bowls

Ingredients

• 2 boneless skinless chicken breast halves, about 5-6 oz each
• 1 medium head cauliflower, cut into florets
• 2 Tbsps avocado oil, or olive oil, divided in half
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, diced
• 2 green onions, sliced

• For the paprika sweet spice paste:
• 2 Tbsps raw honey
• 1 Tbsp smoked paprika
• 1 tsp cayenne powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp sea salt, or to taste
• 1/4 tsp ground black pepper

Instructions

1. In a small glass bowl add all spices and whisk well to combine.
2. Rub the chicken with this spice paste on all sides with your fingers, then cover, or wrap, & refrigerate until ready to cook - up to 6 hours in the fridge.
3. Grate the cauliflower on the coarse side of the grater or using a food processor, pulse until the cauliflower resembles fine rice...but don't let it turn to mush!
4. Heat just 1 Tablespoon of the oil in a large skillet or saute pan over medium heat. Add onions, bell pepper and saute until softens, about 5-6 minutes.
5. Stir in cauliflower "rice" and season with sea salt and pepper to taste. Saute until tender, about 5 minutes. Set aside.
6. Heat the remaining oil in a separate medium skillet over medium heat.
7. Add in the chicken and fry until cooked through and no longer pink in the inside, 5-6 minutes per side.
8. Once the chicken is cooked, allow it to sit for a couple of minutes then slice it nicely, as shown.
9. Divide the cauliflower rice among 2 bowls, then add sliced chicken and top with green onions. Enjoy!

4.21

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