What You'll Need
1 pkg Kevin's Cilantro Lime Chicken
3 Mexican Green Onions, trimmed, tops reserved
2 Small Bell Peppers, cut into 1/2 inch squares
2 Jalapenos (red or green) halved
1 cup cherry tomatoes
1 16oz bag Riced Cauliflower
1 1/2 TBS Paprika
1 tsp Ground Cumin
1/2 tsp Ancho Chile Powder
1/2 bunch cilantro, finely chopped
(tip: cilantro stems have TONS of flavor, make sure to include them whenever you're chopping cilantro)
1 head red or green leaf lettuce, halved and shredded
1 avocado, thinly sliced
Lime wedges
Salt and Pepper, to taste
Favorite Cooking Oil
Cook It Up!
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1
Preheat your oven to 500°F. Prepare your chicken for cooking by gently massaging the package and separating the chicken into strips. Open the bag and drain the natural broth. Set aside.
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2
Toss your Mexican green onions, bell peppers, jalapenos, and cherry tomatoes in your favorite cooking oil, season with salt and pepper, and roast in the oven for 8 minutes.
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3
While veg is roasting, heat 2 large sauté pans over MED-HIGH heat, with a TSP of your favorite cooking oil in each.
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4
In the first pan, add riced cauliflower, paprika, cumin, ancho chili powder, chopped cilantro and salt and pepper to taste. Sauté until tender, about 5 minutes.
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5
In the second pan, prepare Kevin's Cilantro -Lime Chicken according to package directions.
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6
Everything should finish at about the same time: vegetables, riced cauliflower, and chicken.
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7
Divide finished ingredients amongst 2 large bowls. Top with shredded lettuce, half an avocado each, and the thinly sliced tops of your green onions.
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8
Finish with a squeeze of lime and Enjoy!
Jun 24, 2020 by Kevin's Natural Foods
