Grilled Chicken and Cauliflower Rice Bowl

Season the chicken breast with the garlic powder, smoked paprika, and half of the salt.

Heat half of the olive oil in a grill pan over medium-high heat and cook the chicken breast for 6-7 minutes per side until cooked through.

Let the chicken rest for 5 minutes, then slice it.

Heat the remaining olive oil in a skillet over medium heat and add the diced bell pepper, cooking for 3 minutes until slightly softened.

Add the cauliflower rice and remaining salt to the skillet and cook for 5 minutes, stirring occasionally, until tender.

Divide the cauliflower rice between two bowls and top with the sliced chicken before serving.