Sheet Pan Taco Bowls (Whole30, AIP, Keto)

Sheet Pan Taco Bowls (Whole30, AIP, Keto)

Ingredients

• 3 tbsp avocado oil ((divided))
• 2 cup cauliflower rice ((divided))
• 1 lb skinless chicken thighs ((divided))
• 1/2 red onion ((divided))
• 1 bunch radishes ((divided))
• 2 tsp Himal ((divided))
• 1 tsp ground ginger
• 1 tsp dried parsley
• 1 tsp ground turmeric
• 1 bunch cilantro ((divided))
• 1 tbsp apple cider vinegar
• 2 tbsp coconut ((divided))
• 1/2 tsp Himal ((divided))
• 1 tbsp nutritional yeast
• 1 tbsp coconut aminos
• 1/2 cup avocado oil
• 1 hearts of romaine ((divided))
• 1 avocado (ripe

Instructions

1. Pre-heat the oven to 400F.Drizzle one tablespoon of avocado oil all over a sheet pan.One on side spread out 2 cups of frozen cauliflower rice.Next to it, line up the chicken thighs so they are lying flat, snug but not overlapping.In the space that is left arrange the red onion and radishes.
2. Sprinkle the salt over everything, getting about 1 teaspoon on the chicken thighs.Next add the remaining seasoning only to the chicken.Then drizzle the rest of the oil all over the chicken and rice.Put the sheet pan in the oven and roast for 30 minutes.
3. Then broil for 5 minutes.In the meantime, prepare the rest of the bowls.
4. Then slowly drizzle in the avocado oil until the sauce is fluid.
5. Remove from the blender and store in the fridge until ready to serve!To assemble your bowls make a bed of romaine in two bowls.
6. Then spoon the rice on one side, the radishes and onions on another.
7. Find a spot for your avocado.
8. Slice 2 chicken thighs per bowl.
9. Then drizzle sauce over everything.There will be extra sauce.
10. Store it in the fridge and use as salad dressing!