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.
For lunch, I enjoyed a broccoli slaw salad, no dressing.
(Apples, Cranberries, pecans and broccoli slaw)
Alright back to the recipe!
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
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.