Method
Step 1. In a bowl, combine the chicken breast with the cumin, paprika, garlic and cayenne. Mix well to ensure it is evenly coated.
Step 2. Add the cauliflower to a food processor and blitz to make ‘cauliflower rice’.
Step 3. Next, heat half the oil (approx. 1 ½ tsp) in a frying pan over a medium heat, then pour in cauliflower rice and sauté for 1-2 minutes.
Step 4. Add bone broth powder to 20-30mL boiling water and stir until dissolved. Pour into the frying pan and continue to cook cauliflower rice for a further 2-3 minutes until all water has been absorbed. Set ‘rice’ aside.
Step 5. Heat the remaining oil in a frying pan over a medium heat, and cook chicken pieces for 4-5 minutes, or until cooked through.
Step 6. In a bowl, combine the onion (approx. ¼ small onion), tomatoes, jalapeno, coriander and lime juice. Season, and mix well to make a salsa.
Step 7. To serve, make a bed of cauliflower ‘rice’ and top with the chicken. Add the salsa, sour cream (approx. 1 tb), avocado (approx. ½ medium avocado) and cheese (approx. ¼ cup). Serve with a lime wedge and a few coriander leaves.