2/3CupCornthawed if frozen, leave off for paleo option
1/4CupCilantrominced (or more to taste)
Juice of one large lime + additional for garnish
6TbspSalsa of your choice
1/2smallavocadochopped into cubes
Preheat your oven to 350 degrees and heat 1 tsp of the olive oil on high heat in a large, oven-safe pan.
Sprinkle each side of the chicken breasts with taco seasoning, making sure to really rub it into the chicken.
Place the chicken into the hot pan and sear until golden brown, about 1-2 minutes. Flip and repeat until the other side is golden brown. Then, place the chicken into the oven and cook until no longer pink inside, about 20-25 minutes.
While the chicken cooks, place the cauliflower in the food processor and process until small and "rice-like"
Heat 1/2 Tbsp of the remaining olive oil in a large pan on medium heat and add in the cauliflower. Cover the cauliflower with a lid and cook, stirring occasionally, until golden brown, about 7-10 minutes.
While the cauliflower cooks, heat the remaining 1/2 Tbsp of olive oil in a separate large pan on medium-high heat. Add the sliced pepper, onion and garlic. Season with a pinch of salt and apepper Cook until golden brown, stirring occasionally.This takes about 3-5 minutes.
Heat a dry grill pan on high heat and cook the corn kernels until blackened and charred, this only takes a minute or two.
Place the cooked cauliflower rice into a large bowl and add in the cilantro, lime juice and another pinch of salt and pepper. Stir until well mixed.
Divide the cauliflower rice between two bowls, followed by the pepper/onion mixture and the corn. Then, divide the salsa and chopped avocado between the bowls.
Finish by placing one of the cooked chicken breasts on each bowl, followed by another squeeze of fresh lime juice. *
Adjust salt and pepper to taste and DEVOUR.
*If you're not paleo, this is really good with a sprinkle of Cheddar cheese too! :)