Categories: Dinner; Chicken; Paleo; Gluten-Free
Ingredients
- 4 tbsp. olive oil
- 1 medium onion, diced
- 1 cup celery, finely diced
- 1 head cauliflower, trimmed
- 1 (4 oz.) can green chilies, diced
- 1 lb. boneless, skinless chicken breast, grilled and diced into 1-inch pieces
- 1 tsp. celtic sea salt
- ground cumin, oregano and chili powder to taste
- 1 avocado
- grated cheese, if desired
- salsa, if desired
Directions
-
In a large skillet, heat olive oil over medium heat.
-
Saute onion over medium heat for 10 minutes, until soft.
-
Add celery to skillet and saute for 5 minutes.
-
Place cauliflower in a food processor with the “S” blade and process until the texture of rice.
-
Add cauliflower to skillet, cover and cook 5-10 minutes, until soft.
-
Mix chilies and chicken into skillet.
-
Stir in salt, cumin, oregano, and chili powder.
-
Serve, topping with avocado, cheese, and salsa if desired.