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Mexican Cauliflower Rice with Chicken

Makes 3 servings

Macros: 189 cal, fat 5g, carbs 12g, protein 26g, fibre 4g


1 package frozen cauliflower rice

1 teaspoon olive oil

1/2 onion, finely diced

2 medium plum tomatoes, small diced

2 garlic cloves, minced

2 tablespoons tomato paste

1⁄2 teaspoon cumin

1⁄4 smoked paprika

1⁄4 teaspoon cayenne pepper

1 teaspoon salt

Freshly ground black pepper, to taste

chopped cilantro (optional)


CHICKEN: Prepare 3 x 4 oz portions any way you like.

Heat the oil in a large skillet over medium-high heat. When hot, add the onions &

tomatoes and sauté until just tender, about 2-3 minutes. Add the garlic and frozen

cauliflower, sauté until the cauliflower is just tender, 3-5 minutes.

Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly

coat the vegetables and cook for 1 minute or until heated through. Add chopped

cilantro (if you'd like), cooked chicken and serve.

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