Mango Chicken over Spanish”rice” -low carb high fiber

Mango Chicken over Spanish “rice”

Can I tell you something about this dish…..it is LITERALLY like eating out at a Mexican restaurant. My fav part is always the rice and beans that comes with my dish….YOU MUST TRY THIS—if only for the veggie part!

Over medium heat place a Large skillet drizzled with olive oil. NOW chop your veggies

2 large carrots

1 onion

3 garlic cloves

1 red pepper

1 yellow pepper

1 carton mushrooms

1 can waterchestnuts ( I like the crunch)

Sauté a few minutes then add

1 bag of riced cauliflower

1 cup of shelled edamame (you could use beans)

Sauté all until tender and then add

1TBS CUMIN

1TBS chili powder

1 ½ tsp garlic and onion POWDER not salt

1 tsp of salt and pepper

½ tsp paprika

½ tsp oregano

1/4 C water

***don’t miss a season- they make this dish!

Now let simmer for about 10-20 minutes on low

Chicken:

In insta or crock pot add about 6-8 chicken breast (mine were frozen) 1 cup of water 1tbs olive oil drizzled over top. Dump in ½ C plain nonfat greek yogurt 1 C of Mango Chipotle Dressing. Let cook on crock al day OR insta for about 25 minutes on high pressure. Shred chicken and add about ½ C more of the Mango dressing and stir!

AMAZING

1 cup of veggies and ¾ C chicken for green and red

Boom!

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