Yum! This is a new favorite that just gets better the next day. I love the cauli-rice and it is a good substitute for rice and I know I’ll be making this again. It takes more work than regular rice, but the flavor is savory, nutty, fluffy and much more nutritious. Thanks for reading, enjoy!
Chicken Fajitas – inspired by Simply Recipes
- 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts, divided horizontally, then sliced into 1/2″ strips
- 2 Tbsp coconut oil
- 1 large red onion, sliced lengthwise (root to tip) into 1/4-inch strips
- 2 bell peppers, sliced into 1/4-inch strips
- 2 Tbsp lime juice
- 3 Tbsp olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 jalapeno, seeded and minced
- 1/4 cup chopped cilantro
- Salt to taste
Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour. (You can marinate them in the refrigerator for up to 8 hours, but remove them an hour before cooking so that they can come closer to room temp.)
Remove the chicken from the marinade. Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of coconut oil to the pan. As soon as the oil begins to shimmer, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side. Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes.
While the chicken is resting, cook the onions and peppers. Add another tablespoon of coconut to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.
Oven-Roasted Cauliflower Rice – adapted from The Clothes Make the Girl
- 1 head of cauliflower, cleaned and cut into florets
- 1 TBSP coconut oil, melted
- salt to taste
Preheat oven to 425, and prepare two baking sheets.
Using a food processor, place a portion of the florets in the bowl with the blade attachment and pulse until the mix resembles rice – about 10-15 pulses. Pour the “rice” in a medium bowl and continue with the other florets. Pour the coconut oil over the cauliflower and sprinkle with salt. Using your hands, toss the mixture well and then spread half of the cauliflower onto each baking sheet.
Roast for 15 minutes and then rotate the pans and continue cooking until tender and beginning to get a few brown spots, about 10 more minutes.
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