Chicken Mushroom Cauliflower “Rice” Skillet

  • Serving Size4


    • 1 lb of cooked chicken breast
    • 1 stalk celery, sliced
    • ½ c onion, chopped
    • 3 c mushrooms, sliced
    • 14 oz. cauliflower rice (see instructions on how to make the cauliflower rice)
    • 2 c spinach
    • 2 T approved oil
    • 1 big garlic clove, minced
    • Coconut aminos, to taste (this is optional, but adds more flavor to the dish.)
    • 1/3 c vegetable broth
    • Salt and pepper, to taste
    • 1 T fresh parsley, chopped



    Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency. Set aside.


    In a large skillet add approved oil over medium heat. Add onions, and celery and cook until tender about 5 minutes.


    Add garlic and cook for 30 seconds. Then add mushrooms and sauté until it’s cooked through.


    Add the cooked chicken,  cauliflower rice, the vegetable broth, and coconut aminos. Allow the cauliflower rice to absorb the vegetable broth. Cook until it is soft, but not mushy.


    Add spinach and cook for 2 minutes. Season with salt and pepper to taste. And garnish with chopped fresh parsley before serving. Enjoy!

    Recipe adapted from:

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