By Maisie St.+James
Heat 1/2 tablespoon of olive oil in a large skillet over medium-high heat.
Add the sliced chicken breast to the skillet. Season with salt, pepper, and chili powder. Cook for about 6-7 minutes until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1/2 tablespoon of olive oil. Add sliced bell peppers and onion, cooking for about 5 minutes until they are tender and slightly charred. Season with salt and pepper to taste.
While the vegetables are cooking, make the guacamole. In a small bowl, mash the avocado. Add lime juice, salt, and pepper to taste. Mix well until creamy and smooth.
For the cauliflower rice, either use a microwave according to package instructions or cook it in a separate skillet with a little water for about 4-5 minutes until tender. Season with a pinch of salt and pepper.
To assemble the bowl, place a portion of cauliflower rice in a serving bowl. Top with cooked chicken, sautéed bell peppers and onions, and a dollop of guacamole. Garnish with fresh cilantro.
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By Maisie St.+James
This Mexican Healthy Main Course Gluten-Free recipe is ready in 30 minutes and features Chicken breast, sliced, Bell peppers, sliced, Olive oil and other delicious ingredients. Contains 380 calories total.
Heat 1/2 tablespoon of olive oil in a large skillet over medium-high heat.
Add the sliced chicken breast to the skillet. Season with salt, pepper, and chili powder. Cook for about 6-7 minutes until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1/2 tablespoon of olive oil. Add sliced bell peppers and onion, cooking for about 5 minutes until they are tender and slightly charred. Season with salt and pepper to taste.
While the vegetables are cooking, make the guacamole. In a small bowl, mash the avocado. Add lime juice, salt, and pepper to taste. Mix well until creamy and smooth.
For the cauliflower rice, either use a microwave according to package instructions or cook it in a separate skillet with a little water for about 4-5 minutes until tender. Season with a pinch of salt and pepper.
To assemble the bowl, place a portion of cauliflower rice in a serving bowl. Top with cooked chicken, sautéed bell peppers and onions, and a dollop of guacamole. Garnish with fresh cilantro.
Calories per Serving: 380
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