Party down without the guilt!
My favorite Cinco De Mayo meals would always include nachos, margaritas and other not so good for me eat and treats.
This year, I went with something a little healthier and it was full of flavor without the guilt and sluggish bloated feeling that would have previously followed the meal. I didn’t have any bell peppers so I substituted zucchini squash for my dish!
How about it? It’s quick and easy too!
- Chicken breast in strips or cubes
- 1 can red kidney beans (or black beans)
- 1/4 – 1/2 cup red onion strips
- 1-2 bell peppers cut into strips
- 2-3 cloves minced garlic
- Cauliflower – 1 head or a bag of frozen cauliflower rice
- Light mozzarella cheese
- Fresh Salsa
Here’s how you make it:
Cook chicken strips or cubes in a pan with some olive oil. Season with homemade taco seasoning – way less sodium!
Wipe out the pan and saute the red kidney beans (or black beans), red onion, bell peppers, & garlic. Mix the chicken back in after 5-8 minutes.
Prepare your cauliflower rice according to package directions if purchased frozen. Otherwise, cut the cauliflower into pieces and steam with a steamer basket until “soft”. I use the Pampered Chef Mix & Chop to turn the cauliflower into “rice”. You could also pulse the florets in a food processor.
Either way you prepared the “rice”, mix in some of the homemade taco seasoning and a squeeze of lime juice. Sauté in a skillet.
Top the cauliflower rice with the mixture, add a squeeze of fresh lime juice and then sprinkle with the light mozzarella cheese. Serve with fresh salsa and avocado slices.
- 1 1/2 tsp Cumin
- 1 tbsp Chili Powder
- 1/2 tsp Paprika
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Red Pepper Flakes
- 1 tsp Sea Salt
- Dash Cayenne (optional)
- 1 tsp Pepper (optional)ᐧ