When I think of Mexican food, I think of spice. This recipe allows you to eat outside of the box with new Mexican-style veggies that are great for grilling or sautéing, pair perfectly with tacos or “rice” bowls, and don’t cause flare ups.

In this dish, lemon replaces lime to give the chicken tenderness while adding a delicious citrus taste! I also replace rice with cauliflower rice and with the addition of cilantro you still get a “Mexican Food” flair. Celebrate Taco Tuesday by putting the ingredients in cassava tortillas or lettuce wraps!

Mexican Rice Bowl

Mexican Rice Bowl

Mexican Rice Bowl

Servings

Servings:

4

4

Recipe version:

Ingredients

Ingredients

Chicken
  • 1/2 lemon juiced
  • 1 454 lb g chicken breast
  • 2 29.574 tbsp mL cilantro chopped
  • 1 1 bag riced cauliflower or one head cauliflower, riced
  • 1/4 60 cups mL bone broth
Avocado Cream Sauce
  • 1 avocado
  • 1/2 lemon juiced
  • 2 29.574 tbsp mL extra virgin olive oil
  • 1 4.929 tsp mL garlic powder
  • sea salt to taste
  • ground black pepper to taste
  • water (for desired consistency)
  • 1 14.787 tbsp mL MCT oil

Instructions

Instructions

  1. Place chicken, lemon juice, and cilantro into a ziplock bag. Let marinate for at least 30 minutes to 1 hour.
  2. Place all avocado cream ingredients into food processor or blender and blend until smooth. Add water as needed to reach desired consistency.
  3. Prepare cauliflower rice by sauteeing in skillet over medium-high heat. Add ¼ cup of bone broth and saute until bone broth has boiled off. Remove from stove.
  4. In a separate skillet, heat 1 Tbsp of avocado oil to medium-high heat. Place chicken on skillet and cook for 5-6 minutes on each side or until cooked through. Remove from stove.
  5. Assemble plate with cauliflower rice, optional grilled or roasted veggies, chicken, and avocado sauce.

Notes

Add ons: grilled or roasted zucchini, yellow squash, mushrooms, broccoli, onions