Sweet Paprika Chicken & Cauli "Rice" Bowls

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Cauliflower

  Raw

  1 head medium or 588g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Honey

  2 tbsp or 42g

• Paprika

  Spices

  1 tbsp or 7g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Combine honey and all spices in a small bowl and mix well.
2. Rub the chicken with the honey spice mixture, cover, and refrigerate for at least 30 minutes, up to 6 hours.
3. Grate the cauliflower using a coarse grater or pulse in a food processor until it resembles rice, being careful not to over-process.
4. Heat half of the oil in a large skillet over medium heat. Add onions and bell peppers, sauté until softened, about 5-6 minutes.
5. Stir in cauliflower rice, season with salt and pepper, and sauté until tender, about 5 minutes. Set aside.
6. In a separate skillet, heat the remaining oil over medium heat. Cook the chicken until no longer pink inside and cooked to 165°F, about 5-6 minutes per side.
7. Let the chicken rest for a few minutes, then slice.
8. Divide the cauliflower rice between two bowls, top with sliced chicken and scallions. Serve and enjoy.