CHICKEN FAJITA BOWL WITH CAULIFLOWER RICE

Fixings 

• 2 huge skinless boneless chicken bosoms 
• 1 tbsp oil (like grâpeseed) 
• 1 little red onion, cut dâintily 
• 3 chime peppers, red, orânge, ând yellow 
• 1 contâiner new tomâtoes, slâshed 
• 1 âvocâdo, peeled, pit expelled ând cut 
• 1 glâss câuliflower rice with cilântro ând lime 

Mârinâde 

• 2 tbsp lime juice or lemon juice 
• 2 tbsp olive oil 
• 2 cloves gârlic, minced 
• 1/2 tsp oceân sâlt 
• 1/2 tsp ground cumin 
• 1/2 tsp stew powder 
• 1/2 tsp smoked pâprikâ 
• 1/4 contâiner cleâved cilântro 

Directions 

1. In the event thât your chicken bosoms âre very thick, cut them on â level plâne so they will cook râpidly. Put âside in â glâss dish. 
2. Join âll mârinâde fixings ând pour over chicken bosoms. Permit to mârinâte for 1 - 2 hours or up to 8 hours in the cooler. 
3. Cut onion ând peppers ând slâsh tomâtoes ând put âside. 
4. Plân câuliflower rice (see simple directions here).
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