Ingredients
1 ½ lbs. boneless chicken breast or thighs cut into bite size pieces
2 tbsp olive oil
1 medium onion diced
2 poblano peppers stemmed, seeded & chopped
3 cloves of garlic minced
1 tsp cumin
¾ cp chicken broth
2 cps cauliflower rice
½ cp fresh cilantro chopped
Instructions
Heat 1 tbsp. olive oil in large skillet over medium-high heat.
Season chicken with pepper (salt is optional).
Place chicken in the skillet and brown on both sides for 5 to 6 mins and then transfer to a plate.
Add the other tbsp. of olive oil to the skillet.
Add the diced onion and poblano peppers and sauté for 4 to 5 mins or until soft.
Add the garlic and cook one more minute.
Add chicken broth, cauliflower rice, cumin and salt & pepper to taste and stir to combine.
Place the cooked chicken on top of the rice and reduce heat to medium-low.
Cover and cook 15 to 20 minutes stirring occasionally until the chicken is completely cooked through and the cauliflower rice is soft.
Remove from heat and stir in the cilantro.
Enjoy!