| Ingredient |
Amount |
Calories |
| Cauliflower |
840g |
210kcal |
| Coriander (Cilantro) Leaves |
15.75g |
4kcal |
| Onions |
125g |
50kcal |
| Peppers, raw, green, sweet |
119g |
24kcal |
| Chicken broiler, raw, meat only boneless breast |
454g |
545kcal |
| Garlic |
3g |
4kcal |
| Salt, table |
3g |
0kcal |
| Black pepper, ground |
1.17g |
3kcal |
| Cumin, ground |
0.51g |
2kcal |
| Tomatoes, red, ripe, canned, packed in tomato juice |
112g |
18kcal |
| Rapeseed oil (Canola oil) |
14g |
124kcal |
| Lime juice |
15.34g |
4kcal |
Recipe Instructions:
Ingredients
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
Directions
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.
