Name: High-Protein Low-Carb Chicken Power Bowl
Ingredients: 5 oz boneless, skinless chicken breast (or thighs for more flavor; vegetarian option: 1 can rinsed black beans or baked tofu cubes); 3 servings (≈270g) cauliflower rice (substitute riced broccoli or cooked quinoa/rice if preferred); 1 oz reduced-fat shredded Mexican cheese blend (or full-fat cheese; dairy-free: nutritional yeast or cashew cheese); 1 tbsp salsa (pico de gallo or green salsa also works); 1.5 oz mashed avocado (or ¼ cup guacamole; drizzle of olive oil if needed); Seasonings: garlic powder, smoked paprika, chili powder, cumin, salt, black pepper (or your favorite spice mix); Optional garnishes: fresh cilantro, lime wedges, sliced jalapeño, extra cheese

Description

Hey friends, Beau here! This Chicken Power Bowl is my go-to for days when you want something satisfying, healthy, and insanely easy. Packed with lean protein, low-carb cauliflower rice, creamy avocado, melty cheese, and bright salsa, it’s a flavor-packed bowl that fuels your body and makes your taste buds happy—all in about 20 minutes.

Ingredients

5 oz boneless, skinless chicken breast (or thighs for more flavor; vegetarian option: 1 can rinsed black beans or baked tofu cubes)
3 servings (≈270g) cauliflower rice (substitute riced broccoli or cooked quinoa/rice if preferred)
1 oz reduced-fat shredded Mexican cheese blend (or full-fat cheese; dairy-free: nutritional yeast or cashew cheese)
1 tbsp salsa (pico de gallo or green salsa also works)
1.5 oz mashed avocado (or ¼ cup guacamole; drizzle of olive oil if needed)
Seasonings: garlic powder, smoked paprika, chili powder, cumin, salt, black pepper (or your favorite spice mix)
Optional garnishes: fresh cilantro, lime wedges, sliced jalapeño, extra cheese

Instructions

1. Prep the Chicken

Pat chicken dry for a golden crust. Drizzle lightly with olive or avocado oil.
Rub your spice mix evenly on all sides. Let rest 10 minutes at room temperature while the air fryer heats.

2. Cook the Chicken

Air fryer method: 375°F (190°C) for 12–15 min, flipping halfway, until internal temp is 165°F (74°C).
Skillet method: Medium-high heat with oil, 6–7 min per side until cooked through.

3. Cook the Cauliflower Rice

Sauté over medium-high heat for 5–8 min until hot and slightly golden. No oil needed for non-stick pan.
Microwave option: cook per package instructions, then spread on a towel to remove excess water.

4. Assemble the Bowl

Start with warm cauliflower rice in a bowl.
Slice or dice chicken; layer on top.
Sprinkle shredded cheese over hot chicken/rice for melting.
Spoon salsa and mashed avocado on top. Optional: fresh lime juice for brightness.

Notes

Soggy cauliflower rice? Sauté or microwave, then press excess water with paper towel.
Dry chicken? Don’t overcook; use a thermometer. Brine for 15–30 min for juiciness.
Make ahead: Cook and store chicken and rice separately; assemble fresh.
Gluten-free: Naturally; double-check spice blends and salsa.