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BBQ Chicken and Cauli-Rice

This dish is very tasty and can feed a crowd. No one will ever guess it is healthy. You can make it with or no heat. I made it with some heat. Okay, a little more than some heat, more like fire. Maybe next time a little less fire.

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  • 5 c roughly chopped cauliflower
  • avocado oil
  • 1 lb. raw boneless skinless chicken breast
  • smokey southwestern seasoning (see website)
  • 1 c onion, diced
  • 2 garlic cloves, minced
  • 1 c orange pepper, chopped
  • 1/2 c cilantro, fresh, chopped
  • 1 c Monterey jack, shredded, divided
  • 1/4 c BBQ sauce

Preheat oven to 375 degrees. Grease 9 x 13 baking pan.

Pulse cauliflower in a food processor until reduced to rice-sized pieces.

Pound chicken to about 1/2-inch thickness. Season with smokey southwestern seasoning.

Drizzle avocado into a large skillet. Over medium heat cook chicken breast for about 4 minutes on each side. Remove chicken breast and set aside.

Add cauliflower, onion, garlic and orange pepper. Sprinkle veggies with seasoning. Cook for about 8-10 minutes, stirring occasionally. Transfer to a large bowl.

Chop chicken and add  1/2 c cheese, BBQ sauce, cilantro; stir. Combine veggies with chicken mixture, stir. Transfer to baking dish and spread evenly. Top with remaining cheese. Bake in oven for 20-25 minutes.

 

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