CHICKEN AND CAULIFLOWER RICE RECIPES RECIPES

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CHICKEN & SPANISH CAULIFLOWER "RICE" RECIPE: HOW TO MAKE IT



Chicken & Spanish Cauliflower "Rice" Recipe: How to Make It image

I learned about the paleo diet from some friends who now have tons of energy and are super fit. Since then, I’ve changed my eating habits, too. Everyone from my dad to my little nephew loves this chicken in Spanish cauliflower rice. —Megan Schmoldt, Westminster, Colorado

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 12

1 large head cauliflower
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 medium green pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1/2 cup tomato juice
1/4 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1 tablespoon lime juice

Steps:

  • Core and cut cauliflower into 1-in. pieces. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess)., Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until lightly browned, about 5 minutes. Add green pepper, onion and garlic; cook and stir 3 minutes., Stir in tomato juice and cumin; bring to a boil. Add cauliflower; cook, covered, over medium heat until cauliflower is tender, 7-10 minutes, stirring occasionally. Stir in cilantro and lime juice.

Nutrition Facts : Calories 227 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 492mg sodium, CarbohydrateContent 15g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat

CHICKEN AND CAULIFLOWER RICE SOUP RECIPE - BETTYCROCKER.C…



Chicken and Cauliflower Rice Soup Recipe - BettyCrocker.c… image

Sometimes you need the comfort and healing power of chicken noodle soup but could do without the noodles. For those times, there’s this herby and aromatic soup featuring fresh ginger, jalapeño, green onion, basil and cilantro, and made complete with tender chunks of chicken thighs and a rich chicken broth. In place of noodles, this soup features cauliflower rice—find it in the freezer section of your grocery store. This cruciferous vegetable does double duty here by making a satisfying textural substitute for the rice or noodles you might normally add to your chicken soup, while also adding some healthful benefits—cauliflower is loaded with nutrients, fiber, vitamins and potassium. The final twist in this soup recipe is the tablespoon of soy sauce stirred in at the end for extra savory flavor that’ll have you coming back for a second bowl! So next time you need to heal your body or soul, do it with the help of this non-traditional but just-as-soothing chicken soup!

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 18

4 teaspoons vegetable oil
1 1/4 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
1/2 teaspoon toasted sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 oz) white mushrooms, sliced (about 2 1/2 cups)
4 green onions, sliced, white parts and green parts separated
1 tablespoon finely chopped fresh gingerroot
2 teaspoons finely chopped garlic
2 teaspoons seeded, finely chopped jalapeño chile
1 large carrot, halved lengthwise and thinly sliced (about 1 cup)
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 package (10 oz) frozen riced cauliflower
1 tablespoon soy sauce
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh cilantro
Lime wedges, if desired
Sliced jalapeño chiles, if desired

Steps:

  • In 5-quart Dutch oven, heat 2 teaspoons of the vegetable oil over medium-high heat. Toss chicken with sesame oil, 1/4 teaspoon of the salt and the black pepper. Add chicken to Dutch oven; cook 6 to 8 minutes, stirring once, until chicken is browned. Using slotted spoon, transfer mixture to bowl; cover to keep warm.
  • Reduce heat to medium. Add remaining 2 teaspoons oil to Dutch oven. Add mushrooms and remaining 1/4 teaspoon salt; cook 4 to 5 minutes, stirring occasionally, until mushrooms are tender and starting to brown. Add white parts of onion, gingerroot, garlic, chopped jalapeño and carrots to Dutch oven; cook over medium heat 2 to 3 minutes, stirring frequently, until vegetables are starting to soften and are fragrant.
  • Stir in broth; heat to boiling. Stir in chicken and cauliflower; return to boiling. Reduce heat; simmer uncovered 6 to 8 minutes, stirring occasionally, until cauliflower is tender. Stir in soy sauce and green parts of onion; divide among serving bowls.
  • Garnish with basil and cilantro.

Nutrition Facts : Calories 290 , CarbohydrateContent 10 g, CholesterolContent 135 mg, FatContent 0 , FiberContent 3 g, ProteinContent 34 g, SaturatedFatContent 3 g, ServingSize 2 Cups, SodiumContent 1150 mg, SugarContent 4 g, TransFatContent 0 g

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I learned about the paleo diet from some friends who now have tons of energy and are super fit. Since then, I’ve changed my eating habits, too. Everyone from my dad to my little nephew loves this chicken in Spanish cauliflower rice. —Megan Schmoldt, Westminster, Colorado
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