Here is a great recipe to prepare either in the morning or the night before hand.
So if you have a very hectic schedule the next couple days this is just the recipe for you!
Ingredients:
1 lb. boneless skinless chicken breasts cut into 1-inch-wide strips
1 teaspoon Creole seasoning
1 Tbsp. almond flour
1/2 cup of green pepper cut into strips
1/2 cup of red pepper cut into strips
1/2 cup of zucchini
1-1/2 cups Salsa
2 cups cooked cauliflower
2 green onions, sliced
Directions:
Mix chicken with Creole seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
Heat on low for 6 to 8 hours (or on HIGH 3 to 4 hours).
Stir just before serving. Serve over rice (see recipe below), a bed or romaine lettuce, or a corn tortilla.
Cauliflower Spanish Rice:
1 head cauliflower, cut into florets
2 tablespoon olive oil (divided)
1/2 cup red onion diced
2 cloves garlic, chopped
8 ounces canned tomatoes, chopped
6 oz can of green chilies
Directions:
Cook the cauliflower by steaming in a vegetable steamer or in a microwave safe bowl with 2 tablespoons of water. Microwave on high for ten minutes or until completely soft throughout. Then mash the cauliflower. In a small skillet heat olive oil, onion, garlic, and chilies until onions are slightly browned. Then add skillet mixture to the cauliflower with the remaining olive oil, canned tomatoes, and salt and pepper to taste.
Enjoy!
Fit Chic
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