Ingredients
6 boneless chicken thighs
3 Tbsp. Jerk Seasoning
12 strips of bacon, cooked crisp
1 onion, chopped
2 Tbsp. butter
6 slices pepper jack cheese
1 package cauliflower rice or 1 cup cooked jasmine rice
Instructions
In a resealable bag, marinate chicken thighs in dry jerk seasoning overnight.
Place bacon strips on a cookie sheet lined with aluminum foil. Place marinated chicken on a separate cookie sheet sprayed with cooking spray. Bake chicken thighs and bacon in the same oven at 350 degrees for 30 minutes or until the desired doneness.
Meanwhile, saute the onion in butter until caramelized.
Cook the cauliflower rice in the microwave according to package directions. (If using jasmine rice, warm the rice in the microwave until hot.
When the timer for the chicken goes off, turn it and add a slice of pepper jack cheese on top. Place back in the oven to allow the cheese to melt for 5-10 minutes. Remove from oven when cheese is melted.
To serve, place cauliflower rice or jasmine rice in a serving-size bowl. Add caramelized onion and one or two chicken thighs. Top with guacamole, sour cream, crumbled bacon, and pickled jalapeno. Serve.
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