- 4
Ingredients
- 4 cups roughly chopped cauliflower (or HG Alternative)
- 1/2 tsp. oregano
- 1/4 tsp. turmeric
- 1/8 tsp. cayenne pepper
- Four 4-oz. raw boneless skinless chicken breast cutlets
- 1/4 tsp. black pepper
- 1/8 tsp. paprika
- 3/4 tsp. salt
- 1 1/2 cups sliced red bell pepper
- 1 cup chopped onion
- 2 cups seeded and chopped tomatoes
- 1/2 cup chopped fresh cilantro
- 1 tbsp. chopped garlic
- 1 cup frozen peas
- 3/4 cup chicken broth
- 2 bay leaves
Preparation
Step 1
Pulse cauliflower in a blender until reduced to rice-sized pieces, working in batches as needed. Transfer to a large bowl. Sprinkle with oregano, turmeric, and cayenne pepper. Mix well. Pound chicken to 1/2-inch thickness. Season with black pepper, paprika, and 1/4 tsp. salt. Bring a large pot sprayed with nonstick spray to medium heat. Cook chicken for about 4 minutes per side, until cooked through. Transfer chicken to a plate, and cover to keep warm. Remove pot from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add bell pepper and onion. Cook and stir until mostly softened, 6 - 8 minutes. Add tomatoes, cilantro, garlic, and remaining 1/2 tsp. salt. Cook and stir until tomatoes have softened, about 3 minutes. Add seasoned cauliflower rice, peas, chicken broth, and bay leaves. Bring to a boil. Reduce to a simmer. Cover and cook for 6 minutes. Uncover pot. Cook and stir until cauliflower rice is tender, about 4 minutes. Remove and discard bay leaves. Serve chicken over rice.