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Cauliflower Mexican Rice with Chicken

Cauliflower Mexican Rice with Chicken

Yield: 2 servings

Per serving: 1 Leaner 1 Healthy Fat 3 Greens 3 Condiments

Ingredients

  • 2 1/2 cups grated cooked cauliflower
  • 1/2 cup mild Rotel diced tomatoes
  • 1/4 cup salsa
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp garlic powder
  • 1 cup reduced-fat Mexican cheese, grated
  • 9 oz chicken breast (should yield 6 oz cooked), cooked and chopped
  • 1/2 tsp low sodium taco seasoning
  • 1 tsp olive oil

Directions

  1. Season chicken with taco seasoning and toss with olive oil
  2. Marinate for at least 4 hours
  3. Grill, bake, or broil.
  4. Chop chicken into pieces into bite-size pieces. Set aside.
  5. In a large bowl, combine grated cauliflower, Rotel tomatoes, salsa, salt, pepper, and garlic powder. Pour into a casserole dish (I used a 9-inch pie plate), layer with chicken and then cover with cheese. Bake in a 350°F oven for 25 minutes or until cheese is melted.
  6. Divide into 2 equal portions.

Cauliflower Mexican Rice with Chicken