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Tuesday, January 23, 2018

Chicken, Cauliflower Rice, and Bean Recipe

Since this past August, I've been more consistent with my meal planning. My downfall always seems to be laziness. Then I get hungry and if I don't have the energy or desire to prepare something healthy I just grab some quick and convenient processed foods.

I won't say that I've been perfect by any means, but I've learned a lot, and I definitely stay on track better when I plan ahead for success.

Typically, on Sunday evening, I spend a couple hours putting our meals together for the week. Yes, it's a lot of time up front, but doing the prep ahead of time makes the rest of the week as simple as grab it, heat it, and eat it!

I was looking for some new recipes and came across this Chicken, Cauliflower Rice and Bean dish. Fortunately, it didn't need a whole lot of changes to make it Fixate approved. It was a winner for both Jake and I and SO easy to make! It will definitely be happening again! Below you'll find my changes to make this work for our eating plan and food preferences :-)

Chicken, Cauliflower Rice, Bean and Corn 

  • 3 cups riced cauliflower (for quick and easy get pre-made)
  • 1 tbsp olive oil, extra virgin (divided use)
  • 1 garlic cloves, minced
  • 1 cup green bell peppers, chopped
  • 3 cups chicken breasts, cubed
  • 1 1/2 tsp salt, divided
  • Pinch ground black pepper
  • 1 cup tomato sauce
  • 8 oz can black beans, drained & rinsed
  • 8 oz can corn, drained

  1. Preheat a large and deep non-stick skillet on medium-high heat and add olive oil. Add cauliflower "rice" and cook for 3 - 4 minutes or until a bit golden, stirring frequently and watching closely not to burn. In the last minute of cooking add 1/2 tsp salt and a pinch of ground black pepper. Transfer to a bowl and set aside.

  2. Return skillet on medium heat and swirl olive oil to coat. (If necessary scrape off small bits of cauliflower "rice"). Add garlic and green bell peppers; cook for 7 minutes or so, stirring occasionally. Increase heat to medium-high, add chicken and cook for 5 more minutes, stirring occasionally.

  3. Add remaining salt, tomato sauce, black beans, and corn; stir and bring to a boil. Reduce heat to low, cover and simmer for 10 more minutes. Remove from heat, stir in cauliflower rice. Makes 4 servings and can be eaten right away or stored in the refrigerator covered for up to 5 days.
Notes: Can add a 1/4 cup of cheese on top or a 1/4 of a ripe avocado - this will add 1 blue container.

Approximate Fix Containers:

2 Green
1 Red
1 Yellow
1 Tsp.

Filled with HOPE,

Dani the Fat Gurl Inside

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