Google fonts script CHICKEN AND CAULIFLOWER RICE - White & Associates Insurance



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


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.