I added together and sauteed on the stove with the already cooked turkey
1 chopped onion
1-2 c shredded turkey
1 garlic clove
1/2 t chili powder
1/4 t cumin
salt and pepper
1/2 t paprika
hard shell and soft shell tacos/tortillas
cilantro, chopped
1 avocado, pitted and sliced
chopped tomatoes
chopped lettuce
black or refried beans (serve on the side)
Saute onion till soft, then add everything to pan. Serve with cilantro, avocado, lettuce, and chopped tomatoes. Tadah dinner is ready. The power of eating leftovers!!!
2 tbsps Extra Virgin Olive Oil
2 Yellow Onion (diced)
2 Garlic (cloves, minced)
2 tbsps Ginger (grated)
4 tbsps Tomato Paste
2 tsps Paprika
1 tbsp Curry Powder
2 tsps Garam Masala
1 tsp Sea Salt
1 tbsp Chili Powder
1/4 cup Water
1 cup Organic Coconut Milk (full fat)
1 head Cauliflower
1/2 Lime (juiced)
Directions:
Dice your chicken into cubes and set aside.
Heat olive oil in a large skillet over medium heat. Saute your onion, garlic and ginger. Stir in tomato paste, paprika, curry, garam masala, sea salt and chilli powder. Cook for 1-2 minute or until fragrant.
Add diced chicken and stir until cooked through, about 5-7 minutes. Add in the water and loosen the paste.
Stir in coconut milk and reduce to simmer for about 5 minutes.
Meanwhile, create your cauliflower rice by adding the florets to the food processor. Process until the cauliflower has a rice-like consistency.
Squeeze lime juice on cauliflower rice and transfer into a bowl.
Remove from heat and ladle butter chicken over cauliflower rice. Enjoy!
Saute onion till soft, then add everything to pan. Serve with cilantro, avocado, lettuce, and chopped tomatoes. Tadah dinner is ready. The power of eating leftovers!!!
3. Butter Chicken with Cauliflower Rice
2 Chicken Breast or leftover precooked turkey2 tbsps Extra Virgin Olive Oil
2 Yellow Onion (diced)
2 Garlic (cloves, minced)
2 tbsps Ginger (grated)
4 tbsps Tomato Paste
2 tsps Paprika
1 tbsp Curry Powder
2 tsps Garam Masala
1 tsp Sea Salt
1 tbsp Chili Powder
1/4 cup Water
1 cup Organic Coconut Milk (full fat)
1 head Cauliflower
1/2 Lime (juiced)
Directions:
Dice your chicken into cubes and set aside.
Heat olive oil in a large skillet over medium heat. Saute your onion, garlic and ginger. Stir in tomato paste, paprika, curry, garam masala, sea salt and chilli powder. Cook for 1-2 minute or until fragrant.
Add diced chicken and stir until cooked through, about 5-7 minutes. Add in the water and loosen the paste.
Stir in coconut milk and reduce to simmer for about 5 minutes.
Meanwhile, create your cauliflower rice by adding the florets to the food processor. Process until the cauliflower has a rice-like consistency.
Squeeze lime juice on cauliflower rice and transfer into a bowl.
Remove from heat and ladle butter chicken over cauliflower rice. Enjoy!
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