These paleo fish taco bowls are such a well balanced meal! They are filled with delicious pan fried barramundi, aka The Sustainable Seabass® fillets, lots of veggies, cauliflower rice, and topped off with a creamy cashew chipotle sauce! Sign me up for this quick and easy, nutritious, and delicious meal please! Whole 30 Recipes Crockpot | Whole 30 Dinner | Whole 30 | Whole 30 Breakfast | Whole 30 Snacks | Whole 30 Recipes
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1 lb chicken breasts 15-20 grapes sliced in half 1/4 cup dried cranberries or diced apple 1/4 cup pistachios or pecans raw or dry roasted 1/4 cup chopped celery (optional) Check below.
Instructions:
First step, Cook chicken: Bring a large pot of water to a boil with chicken breasts inside. Once boiling, cover and remove from heat. Let the breasts sit in the covered pot for 15 minutes. Chop/shred and add to a bowl. Omit this step if using rotisserie chicken!
Step two, Add remaining ingredients into a large bowl with the cooked chicken. Mix well until combined. Refrigerate until ready to eat! Can be stored in the fridge for up to 5 days.
Step 03, .
Thanks to: https://themovementmenu.com/paleo-fish-taco-bowls/
