Ingredients

1.

Boneless Skinless Chicken Breast
10 ounce
2.

Salt
¼ teaspoon
3.

Black Pepper, Ground
¼ teaspoon
4.

Garlic Powder
⅛ teaspoon
5.

Onion Powder
⅛ teaspoon
6.

Paprika
½ teaspoon
7.

Cumin, Ground
¼ teaspoon
8.

Cayenne
⅛ teaspoon
9.

Olive Oil
2 teaspoon
10.

Lime Juice, Fresh
2 teaspoon
11.

Cauliflower Rice
2 cup
12.

Seasoned Salt
¾ teaspoon
13.

Curry Powder
½ teaspoon
14.

Crushed Red Pepper by Simply Organic
¼ tsp
15.

Avocado, Black Skin, California Type
3 ounce

Instructions

1.
Lay thin sliced, 5-oz chicken breasts on a flat surface and pat dry with a paper towel. Season heavily with salt, pepper, garlic powder, onion powder, paprika, cumin, and cayenne. Gently press the seasonings into the chicken so they adhere.
2.
Heat the olive oil in a wide pan over high heat and place the chicken breasts in seasoned side down. Cook the chicken for 4-5 minutes before flipping over - until the seasoning has charred.
3.
When you flip the chicken over, reduce the heat to medium. Drizzle the lime juice into the pan and let the steam infuse the chicken. Cook for an additional 4-5 minutes until done.
4.
Transfer the cooked chicken aside to cool, returning the pan with any excess juices to the stove. Over a medium heat, toss in the cauliflower rice with seasoned salt, curry powder, and red pepper. Continually toss and cook until all excess moisture from the cauliflower rice has evaporated and the rice turns a dark golden.
5.
Serve each chicken breast with its share of curry rice. Layer about 1 frac{1}{2} oz sliced avocado atop each chicken breast. Garnish with chopped cilantro, extra lime juice, or hot sauce.