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So I started the whole 30 challenge 4 days ago and I will admit, it is really hard for me so far letting go of sugar. I am hoping that after this, I do not crave it like I used to. The good part about this challenge is that far the food I’ve made is really good. I have tried things that I have never had before like spaghetti squash, which was pretty tasty. What I have learned immediately is that the key to success is planning out your weeks meals ahead of time. It can be overwhelming and frustrating to be in a hurry to figure out what to cook. Another problem I face it that I am a really picky eater. When I say picky, I mean picky! It is not that I haven’t been willing to try things, I just end up not liking them. Most of it is a texture problem for me. So I don’t like tomatoes, bell peppers, raw onions, mushrooms, avocados, over easy eggs. Now you’re probably thinking, well what’s the big deal? It’s that all of the vegetables I listed above are in most of the whole 30 recipes so I had to get creative. I still have to get creative being that I have 26 more days to go. I eventually plan to post all my recipes and have it as a guide to the picky eaters whole 30 challenge, haha. This green chile chicken with the Spanish cauliflower rice was actually something I really enjoyed and plan to make again and again. I saw that the Trader Joe’s Salsa Verde (you can also get this kind from amazon if you plan to make this often) was compliant and I decided to put it in the crock-pot with some chicken. Then a few hours later, it occurred to me that you cannot have black beans (or legumes of any kind). Normally I like to eat black beans and yellow rice with this crock-pot chicken. So now I was left thinking what in the heck am I going to make with this chicken? Just plain cauliflower rice didn’t seem like it would go well. I found a pack of taco seasoning in my pantry (which has sugar so is a no no) and I looked at the ingredients to make my own taco seasoning to add to the riced cauliflower. To my surprise it turned out delicious, I didn’t even think about missing yellow rice.
Here you are…If you are not a picky eater like myself, you can add in some onion, tomatoes, and bell peppers that would go well with this recipe.
Start in the morning by putting your chicken and salsa verde in the crock-pot on low for 8 hours. During the last 30 minutes I like to shred the chicken then turn up to high to finish. You don’t have to do this.
The riced cauliflower only takes about 11-13 minutes (if you have the bag of already riced cauliflower). Pour the olive oil into a large skillet, then add the cauliflower and seasonings, stir. Cook on medium-high heat for about 11-13 minutes or until cauliflower is soft.
Add your chicken to the cauliflower on a plate, top with some sun-dried tomatoes (I left them out on my plate, haha) and voila you have dinner!