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.