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This meal can be prepared two ways, all day (crockpot) or on the stove top, chicken breasts or chicken thighs. Your choice! :) Still delicious!!!!!  Salsa Chicken (with Cauliflower rice) over sauted Spinach. For lunch, I enjoyed a broccoli slaw salad, no dressing. (Apples, Cranberries, pecans and broccoli slaw)Alright back to the recipe! The Ingredients:4 chicken breasts (chicken thighs would be good, too)2 TBSP Coconut Oil1 yellow onion, halved and sliced2 cups diced tomatoes (canned or fresh)1 12 oz jar of Trader Joe's Salsa Verde1 head of Cauliflower1 TBSP Cumin1/2 TBSP PaprikaBlack Pepper (pinch of sea salt) to tasteAvocado The Directions:In the crockpot add chicken breasts (or thighs). Add the onions, diced tomatoes, salsa, cumin, paprika and pepper and mix well. Cook on High for 2-4 hours and on low for 4 - 6 hours. Add pureed cauliflower for the last 15 minutes. While waiting on the Cauliflower, saute Spinach in a little coconut oil. Add Spinach in bottom of bowl. Top with Chicken and Cauliflower mixture. Finally, top with avocado. Enjoy! |
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