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1 tsp. coconut oil

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2 cups fresh cauliflower rice

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1/2 cup red bell pepper chopped

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1 tsp. chili powder

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1 Chili Lime Chicken Breast cooked and warm, cut into slices (recipe below)

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1 ripe, Fresh California Avocado seeded, peeled and sliced

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1/8 tsp. kosher salt or to taste

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1/8 tsp. fresh black pepper or to taste

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1 lb. chicken breasts pounded to ½ inch thickness

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2 Tbsp. olive oil

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1 tsp. chili powder

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1 tsp. chipotle chili powder optional for more heat

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1/2 tsp. ground cumin

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1/2 tsp. smoked paprika

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1/2 tsp. onion powder

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1/2 tsp. garlic powder

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3/4 tsp. salt

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1/4 tsp. pepper

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1 tsp. brown sugar

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2 Tbsp. lime juice

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Lime Zest from 1 lime

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.