Western Chicken & Riced Cauliflower
You would swear it's really rice! All the flavors of the southwest with a little smokey essence.
Recipe Prep: 30 minutes Serves 8
2-3 cup cooked organic chicken - cut into bite sizes
2 lbs. organic riced cauliflower ( I used frozen)
1 large organic onion - diced
3 stalks organic celery - 1/8 inch crescents cuts
2 medium organic bell peppers - diced ( I used two different colors)
2 cans - 14.5 oz fire-roasted diced tomatoes
3 cups organic cheddar cheese - grated
1 tbsp. smoked paprika
4-5 cloves organic garlic - minced
2 tsp. organic ground coriander
1 tsp. organic ground cumin
1/2 tsp. organic lemon pepper
2 tsp. Himalayan salt
1/4 cup organic cilantro - minced
3 tbsp. organic extra virgin coconut oil
In a large skillet, add the coconut oil, onions and celery and saute' over
medium high heat until celery is tender.
Add in the cauliflower and cook until heated through.
Then add in the bell peppers, tomatoes, and the first six seasonings.
Note: If your chicken is cold, then add in now. If not, then add the
chicken in after these are heated through.
Add in the cheese and stir through. Turn off heat and cover.
When ready to serve, sprinkle the cilantro on top. Enjoy!
