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Recipes
Spanish-Style Chicken and Cauliflower Rice Bowl
4 servings
30 minutes total

Ingredients

  • ¼ bunch fresh cilantro, divided
  • 1 small yellow onion
  • 1 small red bell pepper
  • ½ cup green olives
  • 1 (15 oz) can reduced-sodium black beans
  • 1 lb chicken breast fillets
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • 1 (10 oz) package frozen riced cauliflower medley
  • 1 teaspoon tomato paste
  • ½ teaspoon turmeric
  • ½ teaspoon ground cumin
  • ⅓ cup mild fresh salsa
  • ¼ cup Deli guacamole

Steps

    1. Chop cilantro (¼ cup), onion (½ cup), bell pepper (½ cup), and olives finely. Drain and rinse beans. Slice chicken thinly and place in large bowl (wash hands).
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Add oil, salt, olives, and 2 tablespoons cilantro to chicken; toss until coated. Place mixture in pan; cook 4–5 minutes, stirring occasionally, until chicken is browned and 165°F. Remove mixture from pan and cover to keep warm.
    3. Return same pan to heat, then add onions and peppers; cook 2–3 minutes, stirring occasionally, until tender. Reduce heat to medium-low and stir in cauliflower medley, tomato paste, turmeric, cumin, beans, and salsa; cook 3–4 minutes until hot.
    4. Divide mixture among serving bowls; top with chicken, guacamole, and remaining 2 tablespoons cilantro. Serve.

Amount per ¼ recipe serving: Calories 300, Total Fat 10g, Sat Fat 1.5g, Trans Fat 0g, Chol 65mg, Sodium 600mg, Total Carb 24g, Fiber 7g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 29g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 10%