RECIPE SUMMARY
Makes 4 servings: Each serving counts towards 1 personal serving of Protein, 2 cups of Vegetables (¾ cup of restricted Vegetables), 1 tablespoon of Oil
INGREDIENTS
DIRECTIONS
Heat a large pan over medium high heat.
Add the oil, onions and garlic to the pan and cook until the onions are soft and slightly browned on the edges.
Add the chicken to the pan and brown on each side. Add in the tomatoes and spices, stir.
Add the Chicken broth, stir and bring to a simmer; simmer for 20 minutes or until the chicken is cooked through (internal temperature of 165ºF).
Set the oven to broil. Remove the chicken from the liquid and place it on a foil lined baking sheet.
Add the cauliflower rice to the liquid, stir then cook until the liquid has reduced.
As the cauliflower rice is cooking, place the chicken under the broiler for 5-7 minutes or until it has a golden crust.
Remove the chicken from the oven and serve with the cooked cauliflower rice.
Ingredients
Directions
Heat a large pan over medium high heat.
Add the oil, onions and garlic to the pan and cook until the onions are soft and slightly browned on the edges.
Add the chicken to the pan and brown on each side. Add in the tomatoes and spices, stir.
Add the Chicken broth, stir and bring to a simmer; simmer for 20 minutes or until the chicken is cooked through (internal temperature of 165ºF).
Set the oven to broil. Remove the chicken from the liquid and place it on a foil lined baking sheet.
Add the cauliflower rice to the liquid, stir then cook until the liquid has reduced.
As the cauliflower rice is cooking, place the chicken under the broiler for 5-7 minutes or until it has a golden crust.
Remove the chicken from the oven and serve with the cooked cauliflower rice.