3 Mexican Green Onions, trimmed, tops reserved
2 Small Bell Peppers, cut into ½ inch squares
2 Jalapenos (red or green) halved
1 cup cherry tomatoes
1 16oz bag Riced Cauliflower
1½ TBS Paprika
1 TSP Ground Cumin
½ TSP Ancho Chile Powder
½ bunch cilantro, finely chopped
1 head red or green leaf lettuce, halved and shredded
1 avocado, thinly sliced
Salt and Pepper, to taste
Favorite Cooking Oil
Preheat your oven to 500°F. Prepare your chicken for cooking by gently massaging the package and separating the chicken into strips. Open the bag and drain the natural broth. Set aside.
Toss your Mexican green onions, bell peppers, jalapenos, and cherry tomatoes in your favorite cooking oil, season with salt and pepper, and roast in the oven for 8 minutes.
While veg is roasting, heat 2 large sauté pans over MED-HIGH heat, with a TSP of your favorite cooking oil in each.
In the first pan, add riced cauliflower, paprika, cumin, ancho chili powder, chopped cilantro and salt and pepper to taste. Sauté until tender, about 5 minutes.
Cilantro stems have TONS of flavor, make sure to include them whenever you're chopping cilantro.
In the second pan, prepare Kevin's Cilantro -Lime Chicken according to package directions.
Everything should finish at about the same time: vegetables, riced cauliflower, and chicken.
Divide finished ingredients amongst 2 large bowls. Top with shredded lettuce, half an avocado each, and the thinly sliced tops of your green onions.
Finish with a squeeze of lime and Enjoy!