Mexican Chicken Cauliflower Fried Rice

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Any Mexican food lovers out there??? Wait, doesn’t everyone love Mexican food? Well, I’ve got good news, or rather good food, for anyone that loves Mexican food! This Mexican chicken cauliflower fried rice is so so good, and it totally satisfies any hankering for Mexican food in a super healthy way!

Everything in this dish is great for you, so it is jam packed with nutrition and health benefits! There’s tons and tons of veggies in there, so of course there’s all kinds of benefits from those. On top of that, topping/garnishing it with avocado provides even more awesome health benefits!

avocado

All those health benefits in the garnish alone!

Guys, it’s not just the health benefits of this dish that are so great! The flavor – oh my gosh – this is SO yummy, and it is absolutely perfect when you are craving Mexican food, but you want to keep your diet on point!

MEXICAN CHICKEN CAULIFLOWER FRIED RICE

Ingredients (makes 2 servings):

  • 1 tsp. olive oil
  • 1 bag frozen cauliflower rice
  • 1/2 red onion, chopped
  • 1 tomato, chopped
  • 1/3 red pepper, chopped
  • 1/3 green pepper, chopped
  • 1/3 yellow pepper, chopped
  • 1 garlic clove, minced
  • 2 cooked chicken breasts, chopped into tiny pieces, or shredded
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 3 green onions, chopped
  • 1/2 cup chopped fresh cilantro
  • 1/2 avocado
  • sea salt and pepper for seasoning

Directions:

1.) In a large frying pan, heat the oil. Add the red onion, peppers, tomato, and garlic. Cook for about 3-5 minutes until the onions begin to sweat and become translucent. Add the cauliflower rice, and cook for 5 – 7 minutes until cooked through. Add the chicken, cumin, and paprika, and cook until heated through, and any juices that are left from the tomatoes has cooked off (about another 3-5 minutes).

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2.) Transfer to a plate, and season with sea salt and pepper. Mix in the cilantro and green onions, and top with the sliced avocado for garnish.

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YUMMMMM! Healthy Mexican food!

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Enjoy! 🙂

Slow Cooker Almond Butter Chicken

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I’m SUPER excited to share this almond butter chicken recipe with you guys! I’ve made this a few different times when we’ve had guests over for dinner, and it’s always been a hit! Best part is that it is packed with nutrition!

Not only is this meal loaded with a plethora of veggies, but the sauce contains almond butter, which means it contains almond, which means it contains all the health benefits of almonds!

almonds

Another bonus is that it is a slow cooker recipe, so it’s REALLY easy to make! I always pair it with some wild rice cooked in coconut aminos and olive oil. It goes perfectly with this dish, and provides a healthy kick of carbs without any gluten!

SLOW COOKER ALMOND BUTTER CHICKEN WITH WILD RICE

Ingredients: (makes 4 – 6 servings)

  • 1.5 lbs. boneless and skinless chicken breasts, cut into bite size pieces
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups snap peas, ends trimmed
  • 1 1/2 cups sugar peas, ends trimmed
  • 1 1/2 cups green beans
  • 1 cup chopped carrots
  • 1 red pepper, seeded and chopped
  • 1 medium yellow onion, chopped

For the Sauce:

  • 3 garlic cloves, minced
  • 1 inch chunk of ginger, grated
  • 1 Tbsp. lime juice
  • 1 Tbsp. lemon juice
  • 3/4 cup almond butter (you can use chunky or smooth)
  • 1 1/4 cups full fat coconut milk
  • 1/2 cup coconut aminos
  • 1/3 cup raw honey
  • 1/4 tsp. garlic granules
  • 1/4 – 1/2 tsp. cumin (to taste)
  • 1/4 – 1/2 tsp. sea salt
  • 1/2 Tbsp. arrowroot powder

For the Wild Rice:

  • 1 cup uncooked wild rice
  • 1 Tbsp. olive oil
  • 2 cups water
  • 1/3 cup coconut aminos

Directions:

1.) In a bowl, combine all of the ingredients for the sauce, except the arrowroot powder. Stir until smooth and completely combined. Set aside 1/4 cup of the sauce.

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2.) Brush the bottom of the slow cooker with olive oil. Add the chicken, followed by the veggies, and then pour the sauce (minus the 1/4 cup that you set aside) over the top. Cook on low for 4 – 6 hours.

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3.) When there is 30 to 60 minutes left of cooking time, mix the arrowroot powder with the 1/4 cup sauce that you set aside, make sure that it is combined completely, and there are no chunks of arrowroot. Add to the slow cooker, and stir up the chicken and veggies. Cook for the remaining time.

4.) While the chicken and veggies are cooking for the remaining time, prepare your rice. Place all of the ingredients for the rice in a sauce pan. Bring to a boil, and then reduce the heat to a simmer. Cover, and let cook for 30 – 40 minutes, depending on how tender or firm you like your rice. Once it is done, and all of the liquid is absorbed in the rice, prepare your plates with the almond butter chicken sided with the wild rice. Season with sea salt and pepper, if desired.

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Yes! It tastes as good as it looks! Delicious! Enjoy! 🙂