Heat a cast iron skillet on medium heat for 2 minutes, until hot. Pat dry and season the chicken thighs with a small pinch of salt and pepper on both sides. Add the chicken thighs and cook for 5 minutes a side, until golden brown and cooked through. Set aside.
Meanwhile, in a separate large skillet, heat 1 Tbsp olive oil and add the riced cauliflower + teaspoon of minced garlic and ¼ tsp sea salt . Stir every few minutes with a wooden spoon, until cooked but not mushy. You could also do this in the oven (see these instructions!) This should take about 6-8 minutes. Once cooked, take it off the heat and set aside.
Meanwhile, steam the chopped broccoli in microwave in a large, covered microwave-proof dish with ¼ cup water in the bottom for about 4 minutes on high. (You could also steam it another way, the microwave is just faster and easier for me!)
Allow the chicken thighs to cool for a minute, until you can handle them with your hands. Dice with a large knife into bite sized pieces.
Assemble the bowls: start with cauliflower rice for the base, then mix in the broccoli, tomatoes, chicken, and a heaping tablespoon of pesto. Top with avocado and drizzle of ranch. Garnish with pine nuts.
Devour!
Notes
Feel free to substitute any other kind of vegetable you have on hand for the broccoli. I love to sub leftovers of roasted brussels sprouts or zucchini, and add in some roasted sweet potato wedges after a workout!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/pesto-broccoli-avocado-chicken-bowl-with-ranch/