Categories: Dinner; Chicken; Paleo; Gluten-Free

Ingredients

• 4 tbsp. olive oil
• 1 medium onion, diced
• 1 cup celery, finely diced
• 1 head cauliflower, trimmed
• 1 (4 oz.) can green chilies, diced
• 1 lb. boneless, skinless chicken breast, grilled and diced into 1-inch pieces
• 1 tsp. celtic sea salt
• ground cumin, oregano and chili powder to taste
• 1 avocado
• grated cheese, if desired
• salsa, if desired

Directions

1. In a large skillet, heat olive oil over medium heat.

2. Saute onion over medium heat for 10 minutes, until soft.

3. Add celery to skillet and saute for 5 minutes.

4. Place cauliflower in a food processor with the “S” blade and process until the texture of rice.

5. Add cauliflower to skillet, cover and cook 5-10 minutes, until soft.

6. Mix chilies and chicken into skillet.

7. Stir in salt, cumin, oregano, and chili powder.

8. Serve, topping with avocado, cheese, and salsa if desired.

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