Print Options:

Shredded Chicken Taco Bowls with Mexican Cauliflower Rice

Yields6 Servings

Shredded Chicken Ingredients
 6 chicken breasts, fresh or frozen
 1 container of fresh salsa (I used a hot variety from the produce section at Whole Foods)
 1 jar of salsa (I used Green Mountain Gringo Hot Salsa)
Mexican Cauliflower Rice Ingredients
 1 package (16 oz) riced cauliflower
 2 garlic cloves, minced
 1 small yellow onion, diced
  cup chicken broth (or vegetable broth for a vegan/vegetarian option)
 2 tbsp olive oil or avocado oil
 2 tbsp tomato paste
 ¼ cup cilantro, chopped
 juice of one lime
 1 tsp ground cumin
 1 tsp chili powder
 pinch of salt
Shredded Chicken
1

Add chicken breasts and salsa to your crock pot. Make sure the chicken is well-coated and covered completely.

2

Set on low for 8 hours or high for 4 hours.

3

When finished, shred chicken with two forks.

*Note* This recipe makes plenty extra, so it's a great protein to meal-prep for the week!

Mexican Cauliflower Rice
4

Pour oil into a sauté pan over medium heat. Add onion, and cook until slightly translucent. Then add garlic, and sauté for about 3 minutes.

5

Add chicken broth, tomato paste, lime juice, cilantro and spices. Mix to dissolve completely.

6

Stir in cauliflower rice and mix well. Cook according to package directions, until rice is soft.

Put it all together...
7

Use shredded chicken in tacos or salad. Top with Mexican Cauliflower Rice, sautéed peppers, onions, beans, avocado and more.

Enjoy!

Nutrition Facts

Servings 6