Mexican Chicken and “Rice” is one of my very favorite low-carb recipes and it’s 21 Day Fix approved! My husband loves this dish too. My kids? Not so much. Just keepin’ things real here.
1 medium head of cauliflower (trimmed and “riced” in food processor)*
1 Tbsp olive oil
1 medium onion, chopped
1-2 cloves garlic (I use the kind in a jar–about 1 heaping tsp)
4oz can chopped green chilies (I don’t drain mine)
1 tsp sea salt
1/2 tsp cumin (or more to taste)
1/2 tsp chili powder (or more to taste)
3 cups, chopped chicken (I use a rotisserie chicken but grilled chicken works great too)
Chipotle chili powder
Heat olive oil in skillet over medium heat. Add onions and saute until tender. Add garlic and stir for 2-3 minutes until fragrant. Add green chilies and riced cauliflower. Cover skillet and let the cauliflower cook until soft (15-20 minutes). Add salt, spices and chicken and heat through. Top with avocado, cheese, salsa, and a sprinkle of chipotle chili powder (if desired).
21 Day Fix container equivalents per 1 cup:
1 Green (possibly more if you add loads of salsa)
Here’s a great tutorial on how to “rice” cauliflower.
We LOVE LOVE LOVE this recipe for homemade salsa. It absolutely MAKES this dish and it’s healthy too! I keep a batch of this on hand all the time and the ingredients in my pantry/fridge. You’ll never go back to store bought once you try it.