Easy Chicken Mexican Bowls (Two Ways!

• Gluten free

• Meat

  • 6 Chicken thighs, skinless boneless

• Produce

  • 1 Avocado
  • 2 Bell peppers, large
  • 2 2 1/2 pound head Cauliflower
  • 1 Cilantro, fresh
  • 1 Sweet onion, large wedges thin

• Condiments

  • 1 Pico de gallo
  • 2 cups Salsa verde

• Baking & Spices

  • 3 Salt and fresh ground black pepper

• Oils & Vinegars

  • 5 tbsp Olive oil

• Dairy

  • 1 Sour cream

Found on littlebroken.com

Description

Ingredients

• 6 chicken thighs, boneless + skinless
• 2 cups salsa verde*
• 1 Tbsp. olive oil
• salt and fresh ground black pepper
• 2 large bell peppers (any color), cored and sliced
• 1 large sweet onion, cut into thin wedges
• 2 Tbsp. olive oil
• salt and fresh ground black pepper
• 2-2½ pound head cauliflower
• 2 Tbsp. olive oil
• OR 1 cup uncooked white rice
• salt and fresh ground black pepper
• pico de gallo
• avocado, sliced
• sour cream
• fresh cilantro, chopped

Directions

• Season the chicken with salt and pepper on both sides, to taste.
• In a large skillet, heat olive oil over high heat. Add chicken to the skillet and sear for 3 minutes on each side or until golden brown.
• Add salsa and cover the skillet with a lid. Reduce the heat to medium and cook the chicken for 20-25 minutes, flipping halfway, so both sides cook evenly.
• Remove the chicken from the heat and using two forks, shred the chicken. Set aside.
• While the chicken is cooking, heat olive oil in a separate large skillet over medium/high heat.
• Add peppers and onion to the skillet. Season with salt and pepper, to taste, and cook for 8-10 minutes or until soft and slightly charred, stirring occasionally. Transfer to a bowl, cover, and keep warm. Wipe skillet clean and set aside to use for cauliflower rice (if serving with cauliflower rice).
• For the cauliflower rice, wash and dry thoroughly the cauliflower. Remove all greens and cut into small chunks. Using medium-size holes of a box grater, grate the cauliflower into size of rice, leaving any large, tough stems behind.
• Heat olive oil over high heat in the same skillet used for peppers. Add the cauliflower rice to the skillet and cook for 5 minutes or until tender, stirring frequently. Remove from heat and season with salt and fresh ground black pepper, to taste.
• If serving with white rice, cook rice according to package directions.
• To serve, spoon the cooked white rice or cauli rice into a bowl, top with the shredded chicken, peppers + onion, and toppings of choice.