Ingredients: |
Ingredients: 1 lb. chicken tenderloins (8 to 9 pieces)
2 T. olive oil
1-1/2 tsp. chili powder
1 tsp.cumin
salt and freshly ground black pepper
1/4 c. low-sodium chicken broth
1 pkg. (10 to 12 oz.) frozen riced cauliflower
1/2 c. salsa (store bought or homemade)
vegetable oil
1 c. chopped onion
2 cloves garlic, minced
1/2 large green bell pepper, cored, seeded and cut into 1/2-inch cubes
1 large red or yellow bell pepper, cored, seeded and cut into 1/2-inch cubes
1 jalapeño pepper, stemmed, seeded and sliced
3/4 c. corn kernels (fresh or frozen)
3/4 c. low-sodium canned black beans, rinsed and drained
3 scallions, trimmed and sliced
2 to 3 T. fresh cilantro, chopped
Juice of 1 lime (about 2 T.)
3 oz. finely shredded Mexican-style cheese (about 3/4 cup)
lime wedges for serving
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Directions: |
Directions:If necessary, trim the white tendons from the chicken tenderloins and cut each one crosswise into quarters. Place the chicken in a mixing bowl and drizzle with olive oil. Add the chili powder, cumin, 3/4 tsp. of salt, and a few grinds of black pepper. Combine well and set aside to marinate while you prep the other ingredients.
Heat a large frying pan over medium-high heat and add the chicken. Sauté, stirring often, until the pieces are lightly browned, 2 to 3 minutes. Stir in chicken broth, bring to a simmer and continue cooking just until chicken is no longer pink in the center. Do not overcook. Using a slotted spoon, transfer chicken to a clean mixing bowl. Leave the remaining broth in the pan and reduce heat to medium. Add riced cauliflower and salsa; combine well. Cook over medium heat until cauliflower is tender, 2 to 4 minutes, then transfer to bowl with the chicken, combine and set aside. Wipe out the pan and coat the bottom with a small amount of vegetable oil. Add the onion and sauté over medium heat until softened, 2 to 3 minutes. Add the garlic and sauté just until fragrant, 1 minute longer. Add the bell peppers to the pan and continue cooking, stirring frequently, until crisp-tender, 3 to 4 minutes, then add the jalapeño, corn, black beans, scallions, and about half of the cilantro. Add the chicken-cauliflower mixture including any juices that may have accumulated in the bowl and combine well. Drizzle with lime juice, scatter the cheese evenly over the top, cover, and heat just long enough for the cheese to melt, about 2 minutes. Garnish with the remaining cilantro and serve with wedges of lime. |
This recipe for Southwest Chicken and Cauliflower Rice is from