Chicken Burrito Bowl (Paleo/Whole30)

Ingredients

• Chicken

  Chunk, in Water - Kroger

  5 cup or 1.42kg

• Lettuce

  Romaine or cos, raw

  2 head or 1.25kg

• Tomatoes

  Green, raw

  2 large or 364g

• Lime

  1 med. - Whole Foods Market

  1 medium raw or 67g

• Red bell pepper

  Sweet, raw

  5 medium or 595g

• Onions

  Raw

  1 large or 150g

• Mushrooms

  Oyster, raw

  2 cup sliced or 172g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tbsp or 3g

• Avocado oil

  1 ½ tbsp or 21g

• Avocado oil

  1 tbsp or 14g

• Cauliflower

  Raw

  5 cup chopped, or 535g

• Garlic powder

  Spices

  ½ tbsp or 5g

• Cilantro

  Latin - Melissa's

  ½ cup or 8g

• Lime juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Avocados

  California, raw

  2 fruit, without skin and seed or 272g

• Cilantro

  Coriander - Freshdirect

  2 tablespoon or 2g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. If needed make the shredded chicken. You can also use any kind of leftover chicken or store bought rotisserie chicken.
2. Make the fajita veggies. Preheat oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Add sliced peppers, onion, and mushrooms in a large bowl. Add 1 1/2 tablespoons avocado oil and taco seasoning and mix until veggies are coated. Spread out on baking sheet and bake for 40-45 minutes until soft.
3. While veggies have about 10-15 minutes left, make cauliflower rice. In a large nonstick pan over medium heat, add 1 tablespoon avocado oil and let it get hot, about 30 seconds. Add rice and garlic powder and cook for 7-10 minutes until soft and cooked through. Remove from heat and stir in 1 tablespoon lime juice and chopped cilantro.
4. Make guacamole. In a small bowl add avocados, 1 tablespoon lime juice, cilantro, red pepper flakes, and salt and pepper. Mash until combined.*
5. Assemble bowls. Divided lettuce, diced tomatoes, fajita veggies, and cauliflower rice between 5 bowls or meal prep containers. Top with each bowl 3/4 cup shredded chicken. Serve with guacamole, cilantro, and a lime wedge. Can keep in the fridge for up to a week.
6. Recipe by: Kelly (source: https://eatthegains.com/chicken-burrito-bowls/)

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