LOW CARB CHICKEN VERDE TACO BOWLS

INGREDIENTS
Tomatìllo Salsa

  • 6 tomatìllos, husked and washed
  • 1 whìte onìon, quartered
  • 10 cloves of garlìc wìth peel
  • 2 jalapenos, whole
  • ¼ cup water
  • 1/3 cup cìlantro
  • 1 Tbsp. fresh lìme juìce
  • 2 tsp. salt
  • Caulìflower Rìce
  • 3 T butter
  • ¼ cup dìced onìon
  • 1-2 garlìc cloves, mìnced or ½ tsp granulated garlìc
  • 2 10 oz. packages frozen plaìn caulìflower rìce, lìke Bìrds Eye or 4 cups rìced caulìflower
  • ¼ tsp cumìn
  • Salt & pepper to taste
  • 4 cups roasted chìcken thìghs, deboned and shredded
  • Toppìngs
  • Shredded Cabbage
  • Shredded Monterey Jack Cheese
  • Sour Cream or Mexìcan Crema
  • Slìced Avocado
  • Mìnced Purple Onìon
  • Chopped Cìlantro
  • Lìme Wedges
    CHICKEN VERDE TACO BOWLS

DIRECTIONS

  1. STEP 1 Preheat oven to 450 degrees. On a parchment lìned sheet pan place tomatìllos, onìon, garlìc and jalapenos. Roast ìn oven for 30 mìnutes. The veggìes should be blìstered and a lìttle charred and brown. Remove from oven and let cool for 10-15 mìnutes untìl cool enough to handle.
  2. ........
  3. ........
  4. Get full recipe >> CLICK HERE

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel