Wednesday, January 19, 2011

Salsa Chicken on saute Spinach

This meal can be prepared two ways, all day (crockpot) or on the stove top, chicken breasts or chicken thighs. Your choice! :) 

I prepared mine in the crockpot on low setting for 4 - 6 hours. Chicken was tender but not yet falling apart. 

Still delicious!!!!! 
 Salsa Chicken (with Cauliflower rice) over sauted Spinach.

For lunch, I enjoyed a broccoli slaw salad, no dressing. 
(Apples, Cranberries, pecans and broccoli slaw)

Alright back to the recipe!

The Ingredients:
4 chicken breasts (chicken thighs would be good, too)
2 TBSP Coconut Oil
1 yellow onion, halved and sliced
2 cups diced tomatoes (canned or fresh)
1 12 oz jar of Trader Joe's Salsa Verde
1 head of Cauliflower
1 TBSP Cumin
1/2 TBSP Paprika
Black Pepper (pinch of sea salt) to taste

The Directions:
In the crockpot add chicken breasts (or thighs).  Add the onions, diced tomatoes, salsa, cumin, paprika and pepper and mix well.  Cook on High for 2-4 hours and on low for 4 - 6 hours. Add pureed cauliflower for the last 15 minutes. While waiting on the Cauliflower, saute  Spinach in a little coconut oil.

Add Spinach in bottom of bowl. Top with Chicken and Cauliflower mixture. Finally, top with avocado. 


1 comment:

  1. 3 Researches PROVE How Coconut Oil Kills Waist Fat.

    The meaning of this is that you literally burn fat by consuming Coconut Fat (in addition to coconut milk, coconut cream and coconut oil).

    These 3 researches from major medical magazines are sure to turn the conventional nutrition world upside down!


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