Paleo Chicken Burrito Bowl with a Chipotle Crema (Edit recipe)

Dish Steps

1. Season both sides of the chicken breasts with salt and pepper. Using a 4 quart dutch oven or large pot, add 1 tbsp of avocado oil on medium-high heat. Sear chicken on each side for 2 minutes then add in the salsa and broth. Mix up and bring to a simmer. Once simmering, cover and set heat to low and cook for one hour.
2. Remove the chicken breasts and add to a plate. Shred the chicken with two forks then return back to pot and mix it in the sauce. Keep heat on low and simmer 20-30 minutes, stirring often.
3. Grab a 12 inch pan and heat on medium-high. Once hot, add in 2 tbsp of avocado oil and sear peppers and onion for a few minutes. Season with garlic powder, salt and pepper.
4. Lower heat to medium and cook for 20 minutes, tossing often. Add in 1 tbsp of butter and stir for a few minutes.

Cilantro Lime Cauliflower Rice Steps

1. Preheat oven to 425 degrees. Cut cauliflower into florets and use a cuisinart to pulse until you reach a rice consistency. Add rice to a large sheet tray with parchment paper or tinfoil and spread evenly.
2. Drizzle with olive oil and season with salt. Bake for 10 minutes. Melt butter in a saucepan over medium heat. Add in the minced garlic and stir. Immediately add rice and season with garlic powder, cumin, salt, and pepper. Mix together then add the cilantro and lime juice.

Chipotle Crema Steps

1. Add everything to a small blender and blend together until smooth.