This is a perfect recipe just in time for Cinco de Mayo! If you’re looking for a delicious meal that you can feed you and your family, you’ve come to the right place. With cauliflower rice replacing what would usually be plain ole’ white rice, this is a great option if you are wanting a low carb/low calorie dinner . The fire roasted tomato gives you that kick we all love about Mexican food and the fresh cilantro adds a refreshing taste. Add a little guacamole to top it off if you wish! The best part is, you can even use this as a dip if you’re just needing a snack!
Source: Inspired by Crockpot Cilantro Lime Chicken from NaturalPaleoFamily.com
Ingredients:
3 tablespoons Avocado Oil
2 lb boneless, skinless chicken breast, cubed
1 medium sized yellow onion, chopped
3 cloves garlic, minced
1 cup fresh cilantro, chopped
3 tablespoons taco seasoning
1 (14.5 oz) can fire roasted tomatoes
1/4 cup lime juice
1 organic green pepper, diced
4 cups frozen cauliflower rice
In a large pan, heat the avocado oil over medium to high heat. Add the chicken, onion, garlic, cilantro and 1.5 tablespoons of taco seasoning. Cook for about 5 minutes. The chicken should be about 80% cooked though.
Add the fire roasted tomatoes, the other 1.5 tablespoons of taco seasoning, peppers and lime juice, stirring throughout. Cover with a lid and cook for another 5 minutes or until the chicken is cooked completely, then remove from the heat.
Last, add the cauliflower rice with the rest and stir up well to mix it all together. Put the lid back on and let sit for about 10 minutes, stirring only once or twice in between.
All done! Time to enjoy a tasty meal for dinner!
