Zutaten

• 1 1/2 lbs boneless skinless chicken breasts
• 1 medium head cauliflower (riced, about 4 cups)
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 lime, cut into wedges
• Fresh cilantro for garnish

Anleitung

1. 1.Cut the chicken breasts into bite-sized pieces and season with cumin, smoked paprika, chili powder, oregano, salt, and black pepper.
2. 2.Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chicken and cook for 6-8 minutes until golden and cooked through. Remove and set aside.
3. 3.In the same skillet, add the remaining olive oil, garlic, onion, bell pepper, and zucchini. Sauté for 5 minutes until softened.
4. 4.Stir in the riced cauliflower and cook for 4-5 minutes until tender but not mushy.
5. 5.Return the chicken to the skillet, toss everything together, and cook for 2 minutes to blend flavors.
6. 6.Serve hot, topped with fresh cilantro and lime wedges for brightness.

Nährwertinformationen

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