Ingredients
Cauliflower Rice Base
2 bags frozen cauliflower rice
1 teaspoon pink salt
1/2 teaspoon garlic powder
Barbecue Chicken
3 lbs chicken, cubed
1 tablespoon avocado oil
1/2 tablespoon pink salt
1 teaspoon garlic powder
3/4 teaspoon paprika
3/4 teaspoon black pepper
1 1/4 cups low-carb barbecue sauce
Optional Toppings
Sliced avocado
Shredded cheese
Diced red onion
Fresh chopped cilantro
Sliced fresh hot peppers (such as jalapeño or habanero)
Instructions
In a large skillet over medium heat, add the cauliflower rice, 1 teaspoon pink salt, and 1/2 teaspoon garlic powder. Sauté for about 10 minutes until heated through and softened, then set aside.
In a separate large pan, heat the avocado oil over medium-high heat. Add the chicken, 1/2 tablespoon pink salt, 1 teaspoon garlic powder, paprika, and black pepper. Cook until the chicken is mostly browned.
Pour the low-carb barbecue sauce over the chicken. Reduce heat and simmer for 10 minutes, stirring occasionally, until the chicken is fully cooked and coated in the thickened sauce.
To assemble, place a base of seasoned cauliflower rice into serving bowls and top with the barbecue chicken.
Customize with your choice of sliced avocado, shredded cheese, red onion, cilantro, hot peppers, and a drizzle of extra barbecue sauce before serving.
