Spencer’s Chipotle Chicken Rice Bowls
Ingredients
- 4 cups cooked shredded chicken
- 1 red bell pepper=sliced
- 1 yellow bell pepper-sliced
- ½ yellow onion-sliced
- 1 tsp minced garlic
- 5 tsp olive oil divided
- 3 chipotle peppers in adobe sauce-chopped
- 1 can rotelle tomatoes
- 1 tsp each Cumin, Chili powder and onion powder
- 1 head cauliflower “riced”
- 3 avocados
- 3 roma tomatoes
- 1 bunch Cilantro
- 1 red onion
Guacamole
- 3 avocado smashed
- Juice of 1 lime
- ½ red red onion chopped
- 2 tbls chopped cilantro
- Salt and pepper to taste
Instructions
Directions
In a cast iron skillet or nonstick skillet, heat 2 tsp of olive oil on medium high heat
In a cast iron skillet or nonstick skillet, heat 2 tsp of olive oil on medium high heat. Add the peppers and onion and cook until onion is almost browned, about 5 minutes
Add Chipotle peppers and garlic and saute for another 2 minutes
Add in the can of Rotele tomatoes and warm
Remove from pan and scrape up the bits and add 2 tsp of olive oil to pan and add the chicken, breaking it up
Add the dry spices and Cook until warm and then add the pepper mix back into the pan and continue to cook for another 5 minutes.
Rice Cauliflower
In second pan, add 1 tsp olive oil and heat to medium high.
Add the riced cauliflower to the pan and saute for 3 minutes
Add 2-3 tbls of chopped cilantro, salt and pepper to taste. Keep warm.
