Servings: 6
Ingredients
- 1 medium head of Cauliflower
- 1 lb. chicken breasts or chicken tenders
- 5 Tbsp. Chef Merito® Chicken Marinade
- 1 tsp. Chef Merito® Garlic Powder
- 2 tomatoes, chopped
- 1 onion, chopped
- 1 cucumber, sliced
- 1 red bell pepper, sliced
- 1 ½ cup guacamole
- Oil for sautéing
- ¼ cup cilantro, chopped
- 1 cup sour cream
Preparation
- In a zip-lock bag, place the chicken and 4 Tbsp. Chef Merito® Chicken Marinade. Mix well, seal, and place in the refrigerator.
- Prepare all the vegetables and set aside.
- Rice the cauliflower using a grater or food processor. Sauté in a skillet over medium heat, seasoning with 1 Tbsp. Chicken Marinade and 1 tsp. Chef Merito® Garlic Powder. Cook until tender, about 10 minutes. Keep warm and set aside.
- Retrieve the chicken from the refrigerator and remove it from the marinade. Cut the breasts into strips and cook in a skillet over medium heat until the edges are browned and the chicken is cooked through.
- Assemble bowls with riced cauliflower, and arrange the chicken and veggies around it.
- Garnish with fresh cilantro and sour cream. Enjoy!