Cauliflower Rice Bowl with Chili Lime Chicken and Avocado

Chili Lime Chicken Breast Instructions:

1. In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts.
2. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking.

STOVETOP DIRECTIONS

1. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
2. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium.
3. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
4. Garnish with extra fresh lime juice if desired.

GRILLING DIRECTIONS

1. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
2. Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
3. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
4. Remove chicken from grill and let rest 5 minutes before slicing.

Rice Bowl Instructions:

1. In a medium skillet, heat coconut oil to medium heat. Add cauliflower rice, red bell pepper and chili powder. Stir together and sauté for 6 minutes, or until bell pepper is tender.

In two medium bowls, assemble cauliflower rice mixture topped with sliced chicken and sliced California Avocados. Sprinkle with Kosher salt and fresh black pepper, to taste