Ingredients
- 1 pound boneless, skinless chicken thighs - diced into bite sized pieces
- 1 pound boneless, skinless chicken breasts - diced into bite sized pieces
- 1 TBSP EVOO/avocado oil - first addition
- 1 TBSP EVOO/avocado oil - second addition
- 1 red bell pepper - diced
- 1 yellow bell pepper - diced
- 1 yellow onion - diced
- 3 clove garlic - minced OR 1 Dorot garlic pod per clove
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1 tsp fine sea salt
- 1/2 tsp ground black pepper
- 12 oz cauliflower rice
- 1 cup salsa verde - storebought OR homemade
- 1/2 bunch cilantro - chopped for garnish
Instructions
- Heat a large, high-sided pan over medium-high heat. Once hot, add first addition of EVOO/avocado oil, onion, peppers and garlic. Cook until soft and translucent, 3-5 minutes.
- Push onion, peppers and garlic to the side and add second addition of oil. Once hot, add chicken and cook until beginning to brown 5-7 minutes.
- Add cumin, salt, pepper and cauliflower rice. Stir to combine.
- Add salsa and scrape up any browned bits.
- Let mixture come up to a boil, and lower the heat to medium.
- Cook for another 10 minutes, stirring periodically to prevent burning.
- Garnish and enjoy!
Nutrition Information
Nutrition Facts
Skillet Salsa Verde Chicken & "Rice"
Amount per Serving
Calories
407
% Daily Value*
Fat
16
g
25
%
Saturated Fat
3
g
19
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
180
mg
60
%
Sodium
1250
mg
54
%
Potassium
1259
mg
36
%
Carbohydrates
15
g
5
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
49
g
98
%
Vitamin A
1481
IU
30
%
Vitamin C
140
mg
170
%
Calcium
57
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes
Consider serving with avocado, sour cream, cheese, and/or queso fresco!
