Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes.
Click here to print the recipe
1/4 bunch fresh cilantro, chopped and divided
1 small yellow onion, finely chopped
1 small red bell pepper, finely chopped
1/2 cup green olives, finely chopped
1 (15-oz) can reduced-sodium black beans, drained and rinsed
1 lb chicken fillets, thinly sliced
1 tablespoon olive oil
1/4 teaspoon kosher salt
1 (12-oz) package frozen riced cauliflower vegetable medley
1 teaspoon tomato paste
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/3 cup fresh mild salsa
4 tablespoons Deli guacamole
1. Chop cilantro (1/4 cup), onion (1/2 cup), bell pepper (1/2 cup), and olives. Drain and rinse beans . Slice chicken and place in large bowl (wash hands).
2. Preheat large, nonstick saute pan on medium-high 2-3 minutes. Add olives, 2 tablespoons cilantro, oil, and salt to chicken; toss until coated. Place chicken in pan; cook 4-5 minutes, stirring occasionally , until brown and 165°F. Remove chicken mixture from pan and cover to keep warm.
3. Return same pan to heat, then add onions and peppers; cook 2-3 minutes, stirring occasionally, or until tender. Reduce heat to medium-low and stir in cauliflower medley, tomato paste, turmeric, cumin, beans, and salsa; simmer 3-4 minutes or until hot.
4. Divide "rice" mixture between 4 bowls (about 1 cup each); top with even amounts chicken and 1 tablespoon guacamole, and sprinkle with remaining 2 tablespoons cilantro. Serve.
CALORIES (per 1/4 recipe) 290kcal; FAT 10.00g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 540mg; CARB 20g; FIBER 5.00g; SUGARS Sg; PROTEIN 29g; CALC 6%; VITA 0%; VIT C 0%; IRON 15%