Loading...

In a medium bowl, combine the chicken strips with minced chipotle peppers, adobo sauce, lime juice, 1 tablespoon olive oil, cumin, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Toss to coat evenly. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
While the chicken marinates, heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced bell peppers and onion. Cook, stirring occasionally, until tender-crisp, about 5-7 minutes. Remove the vegetables from the skillet and set aside.
Add the marinated chicken to the same skillet in a single layer (cook in batches if necessary to avoid crowding). Cook for 5-7 minutes per side, or until cooked through and slightly charred. The internal temperature of the chicken should reach 165°F (74°C).
Return the cooked vegetables to the skillet with the chicken. Stir to combine and heat through for about 1-2 minutes.
To assemble the bowls, divide the cooked or steamed cauliflower rice among four bowls. Top with the chicken and vegetable mixture. Garnish generously with chopped cilantro, sliced avocado, and a dollop of sour cream or Greek yogurt. For an extra kick, add thinly sliced fresh jalapeño or serrano pepper. Serve immediately with lime wedges on the side.

In a medium bowl, combine the chicken strips with minced chipotle peppers, adobo sauce, lime juice, 1 tablespoon olive oil, cumin, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Toss to coat evenly. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
While the chicken marinates, heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced bell peppers and onion. Cook, stirring occasionally, until tender-crisp, about 5-7 minutes. Remove the vegetables from the skillet and set aside.
Add the marinated chicken to the same skillet in a single layer (cook in batches if necessary to avoid crowding). Cook for 5-7 minutes per side, or until cooked through and slightly charred. The internal temperature of the chicken should reach 165°F (74°C).
Return the cooked vegetables to the skillet with the chicken. Stir to combine and heat through for about 1-2 minutes.
To assemble the bowls, divide the cooked or steamed cauliflower rice among four bowls. Top with the chicken and vegetable mixture. Garnish generously with chopped cilantro, sliced avocado, and a dollop of sour cream or Greek yogurt. For an extra kick, add thinly sliced fresh jalapeño or serrano pepper. Serve immediately with lime wedges on the side.