Mexican Cauliflower Rice

Mexican Cauliflower Rice

Mexican Cauliflower Rice

With one pan and 25 minutes, veggie-packed Mexican cauliflower rice can be on your table. Naturally vegan and gluten free, this tasty side dish is the perfect addition to a festive Taco Tuesday spread and an easy way to squeeze just a little more nutrition onto your plate without sacrificing one bit of flavor! Whole 30 Dinner, Whole 30 , Whole 30 Snacks, Whole 30 Recipes Crockpot, Whole 30 Recipes, Whole 30 Breakfast

Prep time: 00:10
Cook time: 00:10
Total time: 00:20

Yield: 2 Servings

Ingredients:
8oz can tomato sauce
6oz can tomato paste
7 dates
2 tbsp apple cider vinegar
1/3 cup coocnut aminos
And so on.

Instructions:

First. Heat a skillet over medium/high heat and preheat oven to 425F

Next, Add a 1 tbsp of olive or avocado oil to the skillet. Add the 4 chicken breast to the skillet and cook 4 minutes on each side then transfer the skillet to the oven and cook for an additional 10 minutes or until the internal temperature is 165 F.

After it, Add the 4 pineapple slices to a skillet or a grill. Heat until tender or until desired.

Source: https://oursaltykitchen.com/mexican-cauliflower-rice/

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