Tex-Mex Cauliflower Fried Rice
Ingredients
- 2 (10-oz) pkg frozen riced cauliflower
- 1½ lb boneless skinless chicken thighs, cut into 1-inch pieces
- 2 Tbsp olive oil
- 2 red bell peppers, chopped
- 1 (15-oz) can black beans, drained and rinsed
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp pepper
- 4 green onions, sliced
- ½ cup crumbled cotija cheese (or use feta)
- 1 avocado, sliced
Instructions
- Cook cauliflower according to package directions; cool slightly, and squeeze dry using paper towels.
- Meanwhile, cook chicken in hot oil a large skillet over medium-high heat 10 minutes or until done, stirring occasionally. Stir in bell peppers, beans, chili powder, salt, and pepper; cook 2 to 3 minutes.
- Stir in cauliflower. Cook 5 minutes. Remove from heat. Stir in onions. Top with cheese and avocado.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
399
|
399
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 34 | 34 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 348 | 348 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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