Mexican Chicken Power Bowls with Cilantro Lime Cauliflower Rice and Spicy Creamy Cilantro Sauce

Ingredients:

Mexican Chicken:

• 1 lb. chicken tenders
• 3/4 tsp. garlic powder
• 3/4 tsp. smoked paprika
• 1 tsp. oregano
• 1/4 tsp. cayenne pepper
• Olive oil to coat
• Salt and pepper

Cilantro Lime Cauliflower Rice:

• 2 tsp. olive oil
• 10-12 oz. bag frozen cauliflower rice
• 2 garlic cloves, minced
• 1 lime, zested
• Juice from 1 lime
• Salt, to taste

Spicy Creamy Cilantro Sauce:

• 1/2 c. Greek yogurt
• 2 TBSP mayonnaise
• 2 green onions
• 2 handfuls of cilantro
• 1/2 jalapeno, seeded if desired
• Juice of 1 1/2 limes
• 1/2 tsp. chipotle powder
• Salt, to taste
• Water, to thin

Cucumber Salad:

• 4 mini cucumbers, sliced
• 3 TBSP red onion, finely diced
• 2 TBSP cilantro, chopped
• 1 tsp. olive oil
• 1 tsp. white vinegar
• Salt, to taste

For Bowls:

• Black beans
• Avocado

Directions:

1. Season Chicken: Add the chicken and seasonings to a bowl and toss to combine. Set aside.
2. Spicy Creamy Cilantro Sauce: In a mini food process, add the Greek yogurt through the salt and process until combined. Add water to thin to desired consistency. Place in refrigerator until ready to eat.
3. Cook Chicken: Set Air Fryer to 400F and add chicken and cook for 10 minutes.
4. Cucumber Salad: In a medium bowl add the cucumbers through salt and toss to combine. Set aside.
5. Cilantro Lime Cauliflower Rice: In a skillet heat the olive oil. Add the cauliflower rice and sauté until begins to thaw and soften. Add the garlic and continue cooking. Once cauliflower rice is tender, turn the heat off and add the lime zest, lime juice, and salt to taste.
6. Plate: To individual bowls add cilantro lime cauliflower rice, chicken, cucumber salad, black beans, avocado and top with the spicy creamy cilantro sauce.