Mexican Chicken "Rice" Bowl
Author: Sharla Ember
Recipe type: Chicken
Prep time:
Cook time:
Total time:
Serves: 6-8
- 2 pounds organic pasture-raised chicken breast
- 1 package paleo bacon (no sugar added)
- 1 large head of organic cauliflower
- 1 medium organic yellow onion
- 4 4 oz. cans organic chopped green chilies
- 1 28 oz. can Muir Glen organic fire roasted crushed tomatoes
- 1 bunch green onion
- 3 organic garlic cloves
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon red pepper flakes
- garlic powder to season chicken
- Celtic Sea Salt to taste
- Chop bacon into 1 inch pieces and sautee in a deep, large frying pan
- While the bacon is cooking, cut chicken breast into small bite-sized pieces. Season chicken with Celtic Sea Salt and garlic powder
- Chop onion and peel garlic cloves
- When bacon is crispy, remove from the pan with a slotted spoon, put into a bowl and set aside.
- Pour out about half of the bacon grease
- Add chicken, onions and garlic to the remainder of the grease in the pan and sautee on medium high until chicken is cooked through
- While the chicken is cooking, cut up cauliflower and process in a food processor using the grater attachment.
- When chicken is cooked through, add the crushed tomatoes, green chilies and spices.
- Add cauliflower to the chicken/tomato mixture and then stir in the bacon.
- Add salt to taste
- Garnish with chopped green onion, cilantro, sliced avocado and lime.
- Enjoy!
Recipe by Sharla Ember at https://sharlaember.com/mexican-chicken-rice-bowl/
3.5.3208