Mexican Chicken and Cauliflower Rice (Dr Poon / Paleo / Primal / Low Carb)
2 Tbsp olive oil or coconut oil
1 medium yellow onion, diced
1 head of cauliflower, “riced” (I used a food processor)
1 (4 oz) can diced green chills (or chop one green chill or bullhorn pepper)
2-1/2 cups cooked, shredded chicken
1-2 packets low-sodium taco seasoning
1/2 cup very low-fat shredded cheese
In a large skillet heat the oil over medium heat. Add diced onions (and green chill if you used fresh rather than canned) and sauté for five minutes or until onion is translucent.
Add riced cauliflower to the pan and stir through. Cook another 10 minutes, covered, stirring periodically until the cauliflower is softened.
Mix in the shredded chicken and taco seasoning (if using canned green chills add them now as well), and add 1/2-1 cup of water. Stir well and cook another five minutes to heat through.
Remove from heat and add the shredded cheese. Serve with salsa, avocado, extra cheese or sour cream if your particular plan allows for it. Enjoy. Visit and Like us on Facebook: https://www.facebook.com/Annas-Kitchen-1686376324950749/