SERVINGS: 2 PREPPING TIME: 20 min COOKING TIME: 25 min
2 chicken breasts
1/2 red onion, thinly sliced
1 tsp cumin
1 tsp ground chilis
1 tsp paprika
1 tsp garlic powder
1 tomato roughly chopped
1 medium cucumber chopped
2 cups of chopped lettuce
1 cilantro bunch chopped
2 green onions
1 garlic clove
2 tbsp plain yogurt
Preheat oven to 425°F.
Place the chicken breasts into a bowl. Add cumin, ground chili, paprika, garlic powder and S&P to taste. Splash with olive oil generously. Mix well until the chicken breasts are coated in spices all around. Cover and set aside to marinate.
Break the cauliflower into small florets. Working in batches, place the cauliflower florets into a food processor (if you don't have a food processor, you can use a large grater). Pulse the cauliflower until it reaches a rice-like consistency (be careful not to over-process it, or it will turn into mush). Set aside.
Over medium high, heat a splash of olive oil in a cast iron or an oven proof pan. When oil starts to smoke, place the chicken breasts into the pan. Sear until golden brown, about 2 min on each side. Add sliced red onion around the chicken breasts and transfer the pan to the oven. Roast until cooked through, about 15-20 min. Once done, remove from the oven, rest and slice.
While the chicken roasts, make avocado crema. Combine half of the cilantro, jalapeño, green onions, garlic, 1/2 avocado and plain yogurt in a food processor. Squeeze half of the lime and S&P to taste. Process until smooth and set aside (if the sauce is too thick, add another tbsp of yogurt).
Over medium high heat a splash of olive oil in a large pan. Add cauliflower rice, juice of the remaining lime and S&P to taste. Saute, stirring often until it starts to soften and heat through. Remove from heat and fold in the rest of chopped cilantro.
Plate the cauliflower rice, add chopped lettuce, tomatoes, cucumbers, remaining avocado and roasted red onions. Place the sliced chicken on top. Drizzle with avocado crema and enjoy!