Do you remember when “rice” referred to a seed of grass that grows in flooded fields? That’s when “rice” was a noun. Today, “rice” is also a verb used to describe a growing trend of using hard vegetables like broccoli, cauliflower, cabbage, carrots, beets, sweet potato, and winter squash that have been finely grated or “riced” in a food processor. These riced vegetables may be used in a variety of ways. To make your life easy, you can find many fresh or frozen riced vegetables at your supermarket.
This delicious chicken fajita cauliflower rice bowl recipe takes advantage of this new trend. It is a great Mexican dish that is full of spices and low in starch. When on a low-starch diet, rice is off limits, so the use of cauliflower rice fits the bill. It provides the texture and good carb benefits for a low-sucrose, low-starch diet.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
1 pound boneless skinless chicken breasts
3 bell peppers, sliced
1 sweet onion, sliced (optional)
2 tablespoons extra-virgin olive oil
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon kosher salt
24-ounce bag frozen riced cauliflower
⅓ cup freshly chopped cilantro
2 tablespoons lime juice
Cheese, sour cream, and avocado for serving
- Preheat oven to 400°F. Arrange chicken on half of a large, rimmed baking sheet, then arrange peppers, and onions along remaining half. Drizzle chicken and vegetables with olive oil.
- In a small bowl, add chili powder, paprika, cumin, garlic powder, and salt, and stir to combine. Sprinkle mixture over chicken and vegetables, tossing to coat both sides. Then bake until chicken is cooked through and vegetables are roasted, about 20 minutes.
- Meanwhile, prepare riced cauliflower according to package directions. Once cooked, toss with cilantro and lime juice.
- Serve chicken and vegetables over cauliflower rice with cheese, sour cream, and avocado.
Recipe from Delish
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