1 large head cauliflower
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 medium green pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1/2 cup tomato juice
1/4 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1. Core and cut cauliflower into 1-in. pieces. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess).
2. Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until lightly browned, about 5 minutes. Add green pepper, onion and garlic; cook and stir 3 minutes.
3. Stir in tomato juice and cumin; bring to a boil. Add cauliflower; cook, covered, over medium heat until cauliflower is tender, 7 to 10 minutes, stirring occasionally. Stir in cilantro and lime juice.
Prize Winning Recipe
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Nutrition Facts
1-1/2 cups: 227 calories, 7g fat (1g saturated fat), 63mg cholesterol, 492mg sodium, 15g carbohydrate (6g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.