Mexican Chicken "Rice" Bowl
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 pounds organic pasture-raised chicken breast
  • 1 package paleo bacon (no sugar added)
  • 1 large head of organic cauliflower
  • 1 medium organic yellow onion
  • 4 4 oz. cans organic chopped green chilies
  • 1 28 oz. can Muir Glen organic fire roasted crushed tomatoes
  • 1 bunch green onion
  • 3 organic garlic cloves
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon red pepper flakes
  • garlic powder to season chicken
  • Celtic Sea Salt to taste
  1. Chop bacon into 1 inch pieces and sautee in a deep, large frying pan
  2. While the bacon is cooking, cut chicken breast into small bite-sized pieces. Season chicken with Celtic Sea Salt and garlic powder
  3. Chop onion and peel garlic cloves
  4. When bacon is crispy, remove from the pan with a slotted spoon, put into a bowl and set aside.
  5. Pour out about half of the bacon grease
  6. Add chicken, onions and garlic to the remainder of the grease in the pan and sautee on medium high until chicken is cooked through
  7. While the chicken is cooking, cut up cauliflower and process in a food processor using the grater attachment.
  8. When chicken is cooked through, add the crushed tomatoes, green chilies and spices.
  9. Add cauliflower to the chicken/tomato mixture and then stir in the bacon.
  10. Add salt to taste
  11. Garnish with chopped green onion, cilantro, sliced avocado and lime.
  12. Enjoy!
Recipe by Sharla Ember at