Chicken & Spanish Cauliflower “Rice” Recipe

A low-carb cheap dinner idea, this chicken and rice bowl has tons of flavor from seasonings and a little bit of tomato juice. The key is to not over process or overcook the cauliflower to keep it from getting soggy.

Ingredients

• 1 large head cauliflower
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon canola oil
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/2 cup tomato juice
• 1/4 teaspoon ground cumin
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice

Directions

• Core and cut cauliflower into 1-in. pieces. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess).
• Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until lightly browned, about 5 minutes. Add green pepper, onion and garlic; cook and stir 3 minutes.
• Stir in tomato juice and cumin; bring to a boil. Add cauliflower; cook, covered, over medium heat until cauliflower is tender, 7-10 minutes, stirring occasionally. Stir in cilantro and lime juice.

source : TasteOfHome