SERVES 1 • READY IN 30 MINUTES OR LESS
Ingredients:
1 tsp avocado oil
1/2 tbsp ginger, peeled and minced
½ cinnamon stick
1 bay leaf
1 portion chicken breast, cut into 2” pieces
3/4 tsp onion powder
1/8 tsp salt
1 cup roma tomatoes, deseeded and chopped
1/4 cup non fat chicken stock
Cauliflower Rice:
1 1/2 cups riced cauliflower
1/8 tsp salt
1 tbsp cilantro, chopped
Directions:
Heat a non stick skillet and oil over medium heat. Add ginger, cinnamon stick and bay leaf and sautee for 1 minutes. Meanwhile, put chicken pieces in a bowl and add onion powder, salt and tomatoes. Toss to combine.
Create space in the bottom of the skillet and sear chicken on both sides until golden, about 30 seconds per side. Add in chicken stock, bring up to a boil and simmer until chicken is cooked through, about 10 minutes.
Remove chicken and place in a bowl leaving the tomato liquid inside the saucepan.
Add riced cauliflower and salt to the skillet and stir to combine. Return lid to the saucepan and steam cauliflower rice for 1 minute, remove lid and continue to cook for 3 minutes or liquid has evaporated. Remove the bay leaf and cinnamon stick.
Mix cilantro into the cauliflower rice and serve with chicken.