Mexican Chicken Taco Bowl with Cauliflower Rice & Roasted Capsicum

• chicken thigh fillets220 g
• cauliflower300 g
• red capsicum120 g
• avocado100 g
• tomato100 g
• red onion50 g
• fresh coriander10 g
• lime20 g
• extra virgin olive oil20 ml
• ground cumin3 g
• smoked paprika3 g
• garlic powder2 g
• dried oregano2 g
• chipotle powder2 g
• sweet potato150 g
• salt3 g
• black pepper1 g

1. 1Preheat oven to 200°C. Dice sweet potato into 2 cm cubes and slice capsicum into strips, toss both with 8 ml olive oil, smoked paprika, and salt, then spread on a baking tray.
2. 2Mix cumin, chipotle powder, garlic powder, oregano, salt and pepper together. Pat chicken thighs dry and coat thoroughly in the spice mix with 6 ml olive oil.
3. 3Roast the sweet potato and capsicum for 20 minutes, turning once halfway, until caramelised at the edges.
4. 4Heat a pan over medium-high heat. Sear chicken thighs for 5–6 minutes per side until cooked through with a golden crust, then rest for 3 minutes and slice.
5. 5Pulse cauliflower in a food processor until it resembles rice-sized grains, then sauté in remaining olive oil in the same pan for 4–5 minutes until just tender.
6. 6Dice tomato and red onion finely, toss with lime juice and coriander to make a quick pico de gallo.
7. 7Spoon cauliflower rice into a wide bowl, top with sliced chicken, roasted sweet potato and capsicum, pico de gallo, and sliced avocado. Squeeze extra lime juice over the top.

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