Eosinophilic Esophagitis Friendly Paleo Lime Pulled Chicken Taco Bowls
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Learn more →Ingredients
4 servings
For the pulled chicken
- 1.5 lb boneless, skinless chicken thighs
- 2 tbsp avocado oil, divided
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup chicken broth
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
For the cauliflower rice
- 1 medium head cauliflower, cut into florets (about 4 cups)
- 1 tbsp avocado oil
- ¼ tsp salt
For the pico de gallo
- 2 medium roma tomatoes, diced
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 2 cups green cabbage, thinly shredded
- 2 ripe avocados, sliced
- lime wedges, for serving
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
In a small bowl, combine the cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pat the chicken thighs dry, then rub the spice mixture evenly over all sides.
- 2
Heat 1 tbsp of the avocado oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 3–4 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 2–3 minutes.
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