Spicy Ground Beef-Bell Pepper Stir-Fry with Garlic Ginger Cauli-Rice

Ingredients

2 Tbsp toasted sesame oil
1.5 lb lean ground beef
1 red bell pepper, thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
1/2 cup soy sauce
2 Tbsp chicken broth
1 Tbsp Srirach
2 Tbsp cornstarch

Instructions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add ground beef to skillet; cook 5 minutes or until beef is no longer pink, stirring to crumble.
3. Remove beef from pan.
4. Add bell pepper, onion and garlic to skillet; cook 8 minutes or until tender.
5. Combine soy sauce, broth, hot sauce and cornstarch in a small bowl, stirring with a whisk until blended.
6. Add beef and sauce mixture to pan. Boil 1 to 2 minutes, stirring constantly, or until sauce is thickened.

Cauliflower Rice Ingredients
1 head cauliflower, cut into florets
4 cloves garlic, minced
2 Tbsp olive oil
1 14 oz can chicken broth
1/4 tsp ground ginger

Instructions

1. Pulse cauliflower in a food processor until rice-like consistency.
2. Saute garlic in hot oil in a saucepan over medium-high heat1 minute or until golden; add cauliflower. Cook 2 minutes. Stir in broth; cover and cook 15 minutes or until cauliflower is tender. Add ginger. Season to taste with salt and pepper.

Chipotle Chicken Thighs with Avocado Topping

Ingredients

3 cloves garlic, minced (or less)
1 chipotle pepper in adobo sauce, minced (7 oz can)
1 Tbsp adobo sauce from can
2 Tbsp lime juice, divided
1 tsp ground cumin
2 lb skinless, bone-in chicken thighs
1 tsp salt
1 tsp pepper
2 Tbsp olive oil
2 ripe avocados, chopped
1 roma tomato, chopped
1/4 cup red onion, chopped

Instructions

1. Combine garlic, chipotle pepper, adobo sauce, 1 Tbsp lime juice and cumin; rub all over chicken thighs. Place chicken in a large zip-top plastic freezer bag and refrigerate 8 hours.
2. Remove chicken from marinade, discarding marinade; sprinkle thighs with 3/4 tsp each salt and pepper.
3. Heat oil in a large nonstick skillet over medium heat.
4. Add chicken; cook 25 to 30 minutes, turning occasionally until done. Remove from skillet; keep warm.
5. Combine avocados, tomato, onion, remaining 1 Tbsp lime juice, and remaining 1/4 tsp salt and pepper; serve with chicken.