CrossFit, Gluten Free, Paleo
Comment 1

Salsa Chicken with cilantro garlic cauliflower rice

4 boneless skinless organic chicken breast halves
4 -5 teaspoons taco seasoning mix (I use Simply Organic)
1 cup salsa (I used Trader Joe’s Chipotle salsa)
1 -1 1/2 cup shredded cheddar cheese or a vegan cheese of your choice


Preheat oven to 375 degrees F

Place chicken breasts in a lightly greased 9×13 inch baking dish.

Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.

Bake at 375 degrees F  for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.

Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.

    *For cauliflower rice process fresh cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade.
    Alternatively, you can shred it with a hand-held grater. Place cauliflower, 1 glove of minced garlic, and 1/4 cup diced cilantro in saute pan and cook in 1 tablespoon of coconut oil for 5 minutes
Slasa Chicken with Cilantro Garlic "rice"

Salsa Chicken with Cilantro Garlic “rice”


1 Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s