Southwestern Chicken and Vegetables

Southwestern Chicken and Vegetables

Gluten Free: undefined
Gluten Free

MAKES: serving

Ingredients

  • 3 Tbsp Olive Oil

  • 9 oz Chicken Breast

  • 1 tsp Cumin

  • 1 tsp Smoked Paprika

  • ¼ tsp Chili Powder

  • Sea Salt to taste

  • ¼ tsp Black Pepper

  • 1 Cup Sweet Onion, diced

  • 1 Cup Red Bell Pepper, diced

  • 1 Poblano Pepper, diced

  • 2 Cloves Garlic, minced

  • 4 Cups Cauliflower Rice

  • 1 Cup Tomatoes, chopped

  • ½ Cup Chicken Broth

  • 1 Cup Sweet Corn

  • 1 oz Cheddar Cheese, shredded


Directions

  1. In a small bowl, combine Cumin, Paprika, Chili Powder, Salt and Pepper. Stir.

  2. Season both sides of the Chicken with spice blend.

  3. Heat skillet to medium-high heat, add Olive Oil and allow to heat through.

  4. Add Chicken, cook each side 3-5 minutes or until cooked through. Transfer to a plate and when cooled, cut into bite- sized pieces. Set aside.

  5. Immediately add Onion, Red Pepper and Poblano Pepper to skillet. Sauté until Onions are translucent, about 2-3 minutes. Season with Salt.

  6. Add Garlic and Cauliflower Rice and sauté for 2-3 minutes, stirring constantly.

  7. Next add the Tomatoes and Chicken Broth. Stir to combine and bring to a boil.

  8. Cover and reduce heat. Allow to simmer for about 10 minutes or until the liquid has evaporated.

  9. Add the Corn to the pan and stir to combine everything. Mix Chicken into the mixture and sprinkle Cheese evenly over the top.

  10. Cover for 2 minutes to melt the Cheese.

  11. Divide into 4 equal servings.