Shannon Roussy
Chipotle Chicken Skillet
Adapted from WholeKitchenSink
Ingredients
1 pound ground chicken (or turkey)
1 red pepper, sliced
1 green pepper, sliced
2 cups cauliflower rice (i used cauliflower crumbles)
1/2 white onion, finely diced
2 tablespoons olive oil
1 tablespoon minced garlic
3 teaspoons chili powder
2 teaspoons chipotle chili powder (adjust to taste)
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne (adjust to taste)
1 can black beans, drained and rinsed ( i added this for extra protein and carbs)
Instructions
Heat olive oil in a large cast iron skillet
If microwaving steamable cauliflower rice, do so now, or, add cauliflower rice to pan and cook for 4-5 minutes, or until translucent
Remove cauliflower rice and to cool and drain excess liquid
Add ground chicken, minced garlic and white onion to the skillet
When it begins to break apart and starts browning, add all seasonings and combine with chicken, cook about 5 minutes or until almost fully cooked
Add sliced peppers to the skillet and cook until softened, about 5 minutes
Mix in cauliflower rice, add any additional seasonings to taste and remove from heat once cauliflower rice is hot
Top with any additional garnishes
Optional toppings:
Avocado
Sour cream
Cilantro
Chives
Jalapeño
nutrition facts:
CALORIES: 296
SUGAR: 1
FAT: 18
CARBOHYDRATES: 4
PROTEIN: 22