Ingredients
Chicken
- 1 tbps Organic Coconut Oil
- 1 pound organic, boneless, skinless chicken breast, diced into 1-inch pieces
- 1 tbsp Spicely Organic Gluten Free Fajita Spice
- Toppings: 1 avocado, greek yogurt and salsa
Faux "Rice"
- 2-4 tablespoons organic Raw coconut oil
- 1 medium organic onion, diced
- 1 cup organic celery, finely diced
- 1 head organic cauliflower, trimmed
- 1 teaspoon celtic sea salt
- 1 teaspoon each ground cumin, oregano and chili powder to taste
- ¼ cup Cilantro
- Optional: 1 (4 ounce) can green chilies, diced
Directions
- In a large skillet, heat coconut oil over medium heat
- Add chicken and fajita spice, cook for 10 minutes until cooked through. Place chicken in dish and set aside
- Add onion to original chicken pan and add another 1-2 tbsp coconut oil, sauté onion over medium heat for 10 minutes, until soft
- Add celery to skillet and sauté for 5 minutes
- Place cauliflower in a food processor and process until the texture of rice
- Add cauliflower and spices to skillet, cover and cook 5-10 minutes, until soft
- Mix chicken and cilantro into “rice” mixture and chili’s if desired
- Add a little chicken stock if rice is looking dry
- Serve, topping with avocado, plain greek yogurt and salsa if desired
Original recipe inspired by Elana's Pantry
www.elanaspantry.com
Tips / Substitutes:
Servings:
Preparation Time:
Comments
what is your faux rice? cauliflower?