Cauliflower Rice Chicken Bowl

Method

1. 1

   If starting from a whole cauliflower, cut it into florets and pulse in a food processor until it looks like rice. Otherwise, use ready-riced cauliflower.

2. 2

   Pat the chicken breast dry, then rub it with the smoked paprika, cumin, half the salt and a grind of pepper. In a bowl, whisk the lime juice with a splash of the oil, add the chicken and let it marinate for 5 minutes.

3. 3

   Heat half the oil in a large non-stick pan over medium-high heat. Sear the chicken for 5-6 minutes per side until golden and cooked through (74°C in the center). Transfer to a board and let it rest.

4. 4

   In the same pan, add the remaining oil and the minced garlic and cook for 30 seconds. Add the riced cauliflower and the rest of the salt, then saute for 5-6 minutes until tender but still with a bite.

5. 5

   Meanwhile, thinly slice the red onion, halve the cherry tomatoes and slice the avocado.

6. 6

   Stir the baby spinach through the warm cauliflower rice until just wilted.

7. 7

   Slice the rested chicken. Divide the cauliflower rice between two bowls and top with chicken, avocado, tomatoes and onion.

8. 8

   Loosen the Greek yogurt with a squeeze of lime and a pinch of salt, then spoon it over the bowls. Scatter with fresh cilantro and serve.