Mexican Chicken and Rice
Ingredients
The base
-
4
tablespoons
olive oil
-
1
medium
onion, diced
-
1
cup
celery, finely diced
-
1
head
cauliflower, trimmed
-
1
4 oz can
diced green chilies
-
1
pound
boneless skinless chicken breast, grilled and diced into 1-inch pieces
The seasonings and toppings
-
1
teaspoon
celtic sea salt
-
to taste
ground cumin
-
to taste
oregano
-
to taste
chili powder
-
1
whole
avocado
-
optional
grated cheese
-
optional
salsa
Instructions
- Heat olive oil in a 9-inch skillet over medium heat.
- Sauté the diced onion for about 10 minutes until soft.
- Add the finely diced celery and sauté for another 5 minutes.
- Process the cauliflower in a food processor until it resembles rice.
- Add the cauliflower to the skillet, cover, and cook for 5-10 minutes until soft.
- Mix in the diced green chilies and chicken into the skillet.
- Stir in the salt, cumin, oregano, and chili powder.
- Serve topped with avocado, cheese, and salsa if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
500mg
Cholesterol
70mg
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