Sunday, July 1, 2012

Fiesta Lime Chicken with Spanish Cauliflower Rice

When I used to eat at Taco Bell, I would routinely order a side of "Mexican Rice." This is no longer on their menu, but it was basically Spanish rice with mild sauce, cheese, and green onions served in a little side dish. One of the most difficult parts of being primal for me was avoiding rice dishes like that one. Fortunately, there's a delicious and healthful alternative, and it pairs particularly well with chicken and avocado.

*Serves 2*

Ingredients (Cauliflower Rice):
1/2 head Cauliflower
3/4 can (12oz) Mild Diced Tomatoes with Green Chiles
1/4 cup Chicken Broth
1 Tbsp Butter
1/2 tsp Garlic Powder
1/2 tsp Minced Onion
1/2 tsp Cumin
1/4 tsp Oregano
1/4 tsp Paprika
1/4 tsp Chili Powder
1/4 tsp Cayenne Pepper
1 Tbsp Coarse Salt
1/4 cup Diced Green Onion
1/4 cup Shredded "Fiesta Blend" Cheese

Directions (Cauliflower Rice):
Using a food processor, shred the cauliflower into rice-size pieces. Melt the tablespoon of butter in a large pot on medium heat and add the riced cauliflower. Pour in the chicken broth and the diced tomatoes, stirring well. Mix in all spices and cover, reducing the heat slightly. Prepare the chicken (recipe below). When the liquid is mostly absorbed, increase to high heat for a minute while stirring. Plate and top with shredded cheese and green onions.

Ingredients (Chicken):
2 Chicken Breasts
1/4 can Mild Diced Tomatoes with Green Chiles
1 tsp Lime juice
1/2 Tbsp Butter
Garlic Powder
Coarse Salt
2 Tbsp Water

Directions (Chicken):
In a shallow bowl, mix the lime juice with the remaining 1/4 can of diced tomatoes and chiles. Soak the chicken breasts in this mixture for 5-10 minutes. Melt the butter in a large pan. Meanwhile, remove the chicken breasts from the tomato mixture (do not discard the mixture) and season with a pinch of paprika, cumin, garlic powder, coarse salt, and pepper. Once the butter has lightly browned, place the chicken breasts in the pan, allowing to cook on one side for approximately three minutes (or until lightly browned) before flipping. After three minutes on the second side, pour in the juice only from the tomato mixture into the pan. Cook through, flipping as needed to adequately brown on both sides. Plate the chicken. Add the two tablespoons of water to the pan and deglaze. Once this thickens slightly, pour onto the chicken. Serve with cauliflower rice and sliced avocado.

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