CrossFit, Gluten Free, Paleo
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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

Directions:

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”

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