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1
Preheat oven to 350 degrees F and heat 1 teaspoon olive oil on high heat in a large, oven-safe pan.
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2
Sprinkle each side of the chicken breasts with taco seasoning, making sure to really rub it into the chicken.
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3
Place chicken into the hot pan and sear until golden brown, about 12 minutes.
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4
Flip and repeat until other side is golden brown.
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5
Place chicken into oven and cook until no longer pink inside, about 2025 minutes.
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6
While chicken cooks, place cauliflower in the food processor and process until small and rice-like.
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7
Heat 1 1/2 teaspoons of remaining olive oil in a large pan on medium heat and add cauliflower.
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8
Cover cauliflower with a lid and cook, stirring occasionally, until golden brown, about 710 minutes.
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9
While the cauliflower cooks, heat the remaining 1 1/2 teaspoons olive oil in a separate large pan on medium-high heat.
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10
Add sliced pepper, onion and garlic.
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11
Season with a pinch of salt and pepper, Cook until golden brown, stirring occasionally, about 35 minutes.
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12
Heat a dry grill pan on high heat and cook corn kernels until blackened and charred, about a minute or two.
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13
Place cooked cauliflower rice into a large bowl and add cilantro, lime juice and another pinch of salt and pepper.
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14
Stir until well mixed.
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15
Divide cauliflower rice between bowls, followed by the pepper/onion mixture and corn.
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16
Divide salsa and chopped avocado between the bowls.
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17
Finish by placing one of the cooked chicken breasts on each bowl, followed by another squeeze of fresh lime juice.
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18
Adjust salt and pepper to taste and devour.
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19
Note: If youre not paleo, this is really good with a sprinkle of Cheddar cheese too!
