I found this great brand of medium (wanted hot, but couldn't find it... bummer) salsa verde at Publix; it was called Frontera Gourmet Mexican Tomatillo Salsa. This stuff was just as good as the salsa on my plate at breakfast that day.
This dish was a quick and easy Monday night dish. I was able to throw it together quickly, and then I threw it in the oven and essentially forgot about it until the timer went off. It required very little maintenance to cook! I chose to bake the chicken, but you could always sauté it or grill if if thats what you choose. This particular recipe was listed as a slow cooker meal, but I wasn't able to prepare it that way. You can throw all of the ingredients in your slow cooker, too!
// gluten free
serves 2-3
ingredients:
2 split chicken breasts
sprinkle of salt and fresh black pepper
1 cup Frontera Gourmet Mexican Tomatillo Salsa (medium)
1/2 chopped green bell pepper
1/2 chopped yellow onion
1 4 oz. can of green chiles, not drained
1/2 tsp cumin
1/2 tsp chili powder
1/2 head roughly chopped cauliflower
directions: preheat oven to 375 degrees. combine salt, pepper, salsa verde, green pepper, yellow onion, green chiles, cumin, and chili powder in a food processor. pulse until smooth. place chicken in a grease casserole dish. pour salsa verde sauce over the chicken. place in oven and cook for 45 minutes. in the meantime, prepare the cauliflower rice. add the roughly chopped cauliflower to your food processor on the ricer setting. rice cauliflower. place about 1/2 tsp coconut oil in a medium sauté pan. add cauliflower rice and sauté about 5 minutes, until tender. serve chicken over the cauliflower rice, adding extra sauce.
Recipe adapted from Hungry Girl
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