|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 4 | serving | Chicken Breast Boneless-skinless | 2 | tablespoons | olive oil | 1 | cup | Cauliflower, riced | 2 | teaspoons | garlic minced | 2 1/4 | cups (8 fl oz) | chicken broth | 1/3 | cup | cilantro, fresh, chopped | 3 | fruit (2\" dia) | lime, juiced | 1/2 | teaspoon | sea salt | 1/4 | teaspoon | black pepper, freshly ground | 1 | whole | avocado | 1 | fruit (2\" dia) | lime, juiced | 1/4 | cup | milk | 1 | plants | cilantro, fresh, chopped | 1/4 | teaspoon | garlic powder | 1/4 | teaspoon | salt |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Add olive oil to a large skillet (one that has a lid) over medium heat. Once olive oil is heated, add chicken and cook 1-2 minutes on each side just until lightly browned. Transfer chicken to a plate. | | 2 | Add cauliflower rice and garlic to pan and stir over medium heat for 1-2 minutes until garlic is fragrant. Add chicken broth, lime juice, and cilantro. Place chicken on top of the rice. Reduce heat to medium-low, cover and cook 25 minutes or until rice is fully cooked and liquid is absorbed. | | 3 | While chicken and rice are cooking, make the sauce. Add the avocado, juice of one lime, milk, handful of cilantro, 1/4 teaspoon of salt and garlic powder to a food processor or blender and pulse until smooth. Add more lime juice or a little more milk if needed til pourable. | | 4 | Drizzle sauce over chicken and rice. Sprinkle with additional cilantro if desired and serve. |
|
