Nutrition balance score
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Ingredients
1 servings
2 cupscauliflower
roughly chopped
2 Tbspcilantro
chopped
2 tsplime juice
1 x 3 ozboneless skinless chicken breast cutlet
raw, pounded to 1/2-inch thickness
1 tsptaco seasoning mix
½ cupchopped onion
½ cupbell pepper
chopped
3 Tbspcanned black beans
drained and rinsed
2 Tbspshredded reduced-fat mexican blend cheese
2 Tbspfresh salsa
with less than 90mg sodium per 2-tbsp serving
1 Tbspfat-free plain Greek yogurt
Instructions
Step 1
Pulse cauliflower in a blender until reduced to rice-sized pieces. Transfer to a medium bowl. Add cilantro and lime juice, and mix well.
Step 2
Bring a skillet sprayed with nonstick spray to medium heat. Season chicken with 1/2 tsp. taco seasoning, and add to the skillet. Cook for about 4 minutes per side, until cooked through. Remove from skillet, and cover to keep warm.
Step 3
Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add cauliflower mixture, and cook and stir until mostly softened and lightly browned, about 5 minutes. Transfer to a medium bowl, and cover to keep warm.
Step 4
Remove skillet from heat; clean, if needed. Re-spray, and return to medium-high heat. Add onion and bell pepper, and sprinkle with remaining 1/2 tsp. taco seasoning. Cook and stir until softened and slightly blackened, about 4 minutes.
Step 5
Add black beans and cook and stir until hot, about 1 minute. Transfer to the medium bowl with cauliflower, and immediately top with cheese.
Step 6
Chop chicken, and add to the bowl.
Step 7
Top with salsa and yogurt.
Step 8
MAKES 1 SERVING
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