Ingredients:

  • 5 lbs Chicken Breast, boneless, skinless, sliced thinly into strips
  • 1/4 cup Lime Juice (freshly squeezed)
  • 2 tablespoons Olive Oil (for marinade)
  • 2 teaspoons Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Salt (plus more to taste)
  • Black Pepper (to taste)
  • 2 large Bell Peppers (one red, one green), thinly sliced
  • 1 medium yellow Onion, thinly sliced
  • 1 tablespoon Olive Oil or Avocado Oil (for sautéing)
  • Pinch of Salt (for vegetables)
  • 4 cups Riced Cauliflower or mixed Salad Greens (for base)
  • 1 large Avocado, sliced or diced
  • 1/4 cup fresh Cilantro, chopped
  • 1/2 cup Cotija or Monterey Jack Cheese, crumbled or shredded
  • Sour Cream or Full-Fat Greek Yogurt (for topping)

Instructions:

  1. Marinate the Chicken: Combine lime juice, 2 tablespoons olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl with the sliced chicken. Toss well and set aside for at least 10 minutes.
  2. Prepare the Base: If using cauliflower rice, lightly sauté it in a separate pan until warmed through; set aside. If using greens, prepare your serving bowls.
  3. Sear the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Remove chicken strips from the marinade (discarding excess liquid) and add to the hot pan in a single layer (cook in batches if needed). Cook for 3-4 minutes per side until golden brown and cooked through (165°F/74°C). Remove chicken to a clean plate.
  4. Sauté Vegetables: Add the remaining 1 tablespoon of oil to the same skillet. Add the sliced peppers and onions along with a pinch of salt. Sauté vigorously over medium-high heat for 5-7 minutes until they are tender-crisp and slightly charred.
  5. Combine & Season: Return the cooked chicken to the skillet with the vegetables. Toss briefly to combine and heat through for about 1 minute. Taste and adjust seasoning if needed.
  6. Assemble the Bowls: Divide the chosen base (cauliflower rice or greens) between four bowls. Top generously with the sizzling chicken and vegetable mixture.
  7. Garnish: Finish each bowl with slices of avocado, a dollop of sour cream, a sprinkle of cheese, and fresh cilantro. Serve immediately.