Mold Detox 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
Ingredient noteDried chili powder can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid chili powder, please tap it and change its rating to Red.
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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
Ingredient noteThe Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.
- 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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