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WE HAVE A WINNER!!! This dish is fairly simple to create given you have the tools to make your prep-time short and spicy! I use shredded chicken in just about every recipe I make. This used to mean slow-cooking chicken in a crockpot for 4-6 hours, but I’ve fixed that problem by purchasing an Instapot Nova Plus. My shredded chicken is now complete in 15 minutes (with 5-10 minutes of hand-shredding). The second tool that has become a game-changer is Vidalia’s “chop wizard.” I can now chop onions without crying and chop anything for that matter quickly and without a knife. This little $20 Amazon purchase has saved my life and my time.

Now for the winning recipe of the week! You’ll need to wrap this dish up quickly in order to keep yourself from eating the whole batch in one sitting. Yes, it’s that good!

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 1/2 cups chopped yellow onion (I use the Vidalia Chop Wizard)
• 1 16-ounce bag cauliflower rice
• 1 red bell pepper, chopped (I use the Vidalia Chop Wizard)
• 1 Poblano Pepper, chopped (I use the Vidalia Chop Wizard)
• 1 finely chopped jalepeño (I use the Vidalia Chop Wizard)
• 1 tablespoon or more minced garlic (I use the Vidalia Chop Wizard and about 10 cloves because I love garlic)
• 1/2 teaspoon ground cumin
• 2 tablespoons almond flour or coconut flour
• 1 cup unsalted chicken broth
• 2 ounces reduced fat cream cheese at room temperature (I use Myoko’s Vegan Cream Cheese to keep this Paleo: Whole Foods & Trader Joe’s)
• 2 pounds raw chicken breast (prep this in advanced in a crockpot, instapot or by baking. Shred with fingers. Set aside)
• 1 14.5-ounce can no-salt-added diced tomatoes with green chiles
• 1/4-1/2 teaspoon salt (to taste)
• 2 tablespoons chopped fresh cilantro (optional)

Method:

1. Heat oil in a medium skillet over medium-high heat until shimmering. Add onion, bell pepper, poblano, jalapeño, and cauliflower rice; cook, stirring, until softened., 7 to 9 minutes. Add garlic and cumin; cook, stirring constantly, until fragrant, about 1 minute. Sprinkle flour over vegetables and cook, stirring constantly, until they are thoroughly coated, about 1 minute.
2. Add broth and bring to a boil, stirring to combine. Cook, stirring, until slightly thickened, about 1 minute. Stir in cream cheese until melted. Stir in cooked shredded chicken, tomatoes, and salt. Mix ingredients for 1-2 minutes.
3. Spread mixture in a casserole dish (you can lightly spray the dish with coconut or olive oil spray beforehand). Sprinkle desired amount of fresh cilantro leaves over the top of the casserole. Enjoy!