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