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

Layers of Shredded Chicken, Cilantro Lime Cauliflower Rice, Peppers, and a delicious Chipotle Crema to bring it all together! Ditch the takeout and make this beauty!

30 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	884
Fat:	43 g
Carbohydrates:	15 g
Protein:	62 g
Cholesterol:	168 g
Sodium:	755 mg
Fiber:	1 g
Sugars:	11 g
Calculated per serving.

by Paleoish

View original recipe

Serves: 4

Ingredients

Dish

2 lb Chicken Breast
16 oz Salsa
2 cups Chicken Broth, or chicken bone broth
1 Yellow Onion, thinly sliced
1 Yellow Bell Pepper, thinly sliced
Red Bell Pepper, thinly sliced
Green Bell Peppers, thinly sliced
Salt
Black Pepper

Cilantro Lime Cauliflower Rice

1 head Cauliflower
2 Tbsp Unsalted Butter
2 cloves Garlic, minced
.5 Lime, juiced
.25 cup Cilantro, chopped
Ground Cumin
Garlic Powder

Chipotle Crema

.5 cup Coconut Milk Yogurt, unsweetened, I used Culina (or sub sour cream to make this Paleoish)
.333 cup Mayonnaise
.5 Lime, juiced
2 Chipotle Peppers in Adobo Sauce
2 cloves Garlic, minced
Salt
Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Dish Steps

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.
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.
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.
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

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.
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.