Mexican Chicken and “Rice”

           Candida Program Friendly, Easy, Entrees, Recipes
Mexican Chicken and “Rice”
1 vote, 5.00 avg. rating (90% score)


2 Tablespoons olive oil
½ medium onion, diced
½ cup celery, finely diced
½ head cauliflower, trimmed
½ (4 ounce) can green chilies, diced
½ pound boneless, skinless chicken breast, grilled and diced into 1-inch pieces
½ teaspoon sea salt
Chopped fresh oregano and cilantro to taste
½ avocado


In a large skillet, heat olive oil over medium heat. Sauté onion over medium heat for 10 minutes, until soft. Add celery to skillet and sauté for 5 minutes.

Place cauliflower in a food processor with the “S” blade and process until the texture of rice

Add cauliflower to skillet, cover and cook 5-10 minutes, until soft.

Mix chilies and chicken into skillet.

Stir in salt, oregano and cilantro.

Makes 2 servings

This recipe was inspired in whole or in part by Elana’s Pantry