When I think of Mexican food, I think of spice. This recipe allows you to eat outside of the box with new Mexican-style veggies that are great for grilling or sautéing, pair perfectly with tacos or “rice” bowls, and don’t cause flare ups.
In this dish, lemon replaces lime to give the chicken tenderness while adding a delicious citrus taste! I also replace rice with cauliflower rice and with the addition of cilantro you still get a “Mexican Food” flair. Celebrate Taco Tuesday by putting the ingredients in cassava tortillas or lettuce wraps!
Mexican Rice Bowl
Protocol:
Servings
4
Recipe version:
Ingredients
Chicken
- 1/2 lemon juiced
- 4 chicken breast approximately 1 lb
- 2 tbsp NaN ml cilantro chopped
- 1 lb NaN g riced cauliflower or one head cauliflower, riced
- 1/4 cup 60.00 ml bone broth
Avocado Cream Sauce
- 1 avocado
- 1/2 lemon juiced
- 2 tbsp NaN ml extra virgin olive oil
- 1 tsp NaN ml garlic powder
- sea salt to taste
- ground black pepper to taste
- water (for desired consistency)
- 1 Tbsp 14.79 ml MCT oil
Instructions
- Place chicken, lemon juice, and cilantro into a ziplock bag. Let marinate for at least 30 minutes to 1 hour.
- Place all avocado cream ingredients into food processor or blender and blend until smooth. Add water as needed to reach desired consistency.
- Prepare cauliflower rice by sauteeing in skillet over medium-high heat. Add ¼ cup of bone broth and saute until bone broth has boiled off. Remove from stove.
- In a separate skillet, heat 1 Tbsp of avocado oil to medium-high heat. Place chicken on skillet and cook for 5-6 minutes on each side or until cooked through. Remove from stove.
- Assemble plate with cauliflower rice, optional grilled or roasted veggies, chicken, and avocado sauce.
