Chicken Mushroom Cauliflower “Rice” Skillet

  • Serving Size4

    Ingredients

    • 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

    Directions

    1

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

    2

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

    3

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

    4

    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.

    5

    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: primaverakitchen.com

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