A great low-carb version of a Mexican favorite, and one the kids will love. If you want to get fancy, top it with some grilled green peppers and onions, fresh tomatoes and cilantro. This is a quick weeknight meal, especially if you have leftover grilled chicken to use up.
Prep Time:15 Minutes |
Cook Time:25 Minutes |
Ready In:40 Minutes |
Ingredients:
- 4 tablespoon(s) olive oil
- 1 medium onion (minced)
- 1 cup(s) celery (finely diced)
- 1 head(s) cauliflower (trimmed)
- 4 oz can diced green chilis
- 1 lbs boneless, skinless chicken breast (grilled and diced into 1-inch pieces)
- 1 teaspoon(s) sea salt
- ground cumin, oregano and chili powder to taste
- 1 avocado
- grated cheese, if desired
- salsa, if desired
Instructions:
- In a large skillet, heat olive oil over medium heat
- Saute onion over medium heat for 10 minutes, until soft
- Add celery to skillet and saute for 5 minutes
- Place cauliflower in a food processor with the “S” blade and process until the texture of rice
- Add cauliflower to skillet, cover and cook 5-10 minutes, until soft
- Mix chilies and chicken into skillet
- Stir in salt, cumin, oregano and chili powder
- Serve, topping with avocado, cheese and salsa if desired
Note: to make candida friendly serve without cheese
Recipe from elanaspantry.com
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