Mexican Chicken with Cauliflower Rice
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
· 45 min · Chicken · gluten-free, dairy-free, keto, low-carb, high-protein
338 cal
45g protein
8g carbs
14g fat
per serving · estimated
Ingredients
- 3/4 lb skinless chicken thighs
- 1 medium head cauliflower florets
- 3/4 tbsp olive oil
- 3/4 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1 lime
- to taste salt
- to taste pepper
Method (tap to check — screen stays awake)
- Dice the chicken thighs into bite-sized pieces.
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add diced chicken, season with 1/2 tsp salt, pepper, chili powder, cumin, and garlic powder.
- Cook for 8-10 minutes, stirring occasionally, until cooked through and browned.
- Meanwhile, pulse cauliflower florets in a food processor until rice-sized grains form.
- Add cauliflower to the skillet with chicken and cook for 5-7 minutes, stirring frequently, until tender.
- Squeeze lime juice over the cooked chicken and cauliflower rice before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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