Paleo Burrito Bowl

• Paleo

• Meat

  • 1 1/2 lb Chicken thighs, skinless and boneless

• Produce

  • 1 Butternut squash, large
  • 2 small heads Cauliflower
  • 1/4 cup Cilantro, fresh
  • 1/2 Lime, fresh
  • 1 Lime and cilantro

• Canned Goods

  • 1/4 cup Broth/stock

• Condiments

  • 1 Avocado or guacamole
  • 3/4 cup Salsa
  • 1 Salsa

• Baking & Spices

  • 2 tsp Chili powder blend, mild
  • 1/2 tsp Paprika, smoked
  • 1 Salt, unrefined
  • 1/2 tsp Salt, unrefined
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil/ghee or olive oil
  • 1 tbsp Ghee or coconut oil

Found on empoweredsustenance.com

Description

Ingredients

• 1½ - 2 lbs. skinless and boneless chicken thighs
• ¾ cup salsa of choice
• 1 tsp. mild chili powder blend (such as this one)
• Unrefined salt, to taste
• 1 large butternut squash, peeled and cubed (substitute 2 sweet potatoes, prepared similarly)
• 1 tsp. mild chili powder blend
• ½ tsp. smoked paprika
• 1 tbs. melted coconut oil/ghee or olive oil
• ½ tsp. unrefined salt
• 2 small heads or 1 large head cauliflower, in florets
• 1 Tbs. ghee or coconut oil
• ¼ cup broth/stock of choice
• ¼ cup chopped fresh cilantro
• Salt and pepper, to taste
• ½ fresh lime
• Avocado or guacamole
• Salsa
• Additional lime and cilantro

Directions

• For the chicken, place the ingredients except the salt in a slow cooker. Cook on LOW for about 6 hours, or HIGH for about 3-4 hours. When done, shred with a fork and season with a pinch of salt.
• For the squash, preheat the oven to 400 degrees. Line two baking sheets lined with unbleached parchment paper for easy cleanup. On the baking sheets, toss the squash with the seasonings, salt and ghee. Bake for 30 minutes, until golden brown and tender, stirring halfway through.
• For the cauliflower rice, place the cauliflower florets in a food processor (this is the one I use) and pulse until it resembles rice-sized crumbles. Heat the ghee/coconut oil in a large skillet over medium heat, add the riced cauliflower and cook for about 5 minutes. Add the broth and cover with a lid. Cook for about 4 minutes, until softened but still firm. Remove the lid and stir to evaporate excess liquid. Stir in the lime juice and cilantro.
• For assembly, place some rice and squash in a bowl and top with chicken and the toppings of your choice.
• Leftover chicken stores very well in the fridge - be sure to add some of the cooking liquid when you store the chicken to keep it moist.