Shredded Chicken Taco Bowls with Mexican Cauliflower Rice
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
⅓ 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
Add chicken breasts and salsa to your crock pot. Make sure the chicken is well-coated and covered completely.
Set on low for 8 hours or high for 4 hours.
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
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.
Add chicken broth, tomato paste, lime juice, cilantro and spices. Mix to dissolve completely.
Stir in cauliflower rice and mix well. Cook according to package directions, until rice is soft.
Put it all together...
Use shredded chicken in tacos or salad. Top with Mexican Cauliflower Rice, sautéed peppers, onions, beans, avocado and more.