- 1 L boneless, skinless chicken breast
- 1 M head cauliflower (3-4c processed to “rice”)
- 3 c shredded cabbage
- 1 M avocado
- 1.5 c sliced onion (+1 TBSP minced)
- 2 TBSP frozen corn kernals
- .5 c yellow bell pepper, sliced thin
- 4-6 cloves garlic
- 1 S-M jalapeno, minced
- 1/2-1 c cilantro
- 1/2 c diced tomatoes
- 1/2-1 c chicken stock
- 1.5 TBSP olive oil
- 1 lime
- 1 tsp balsamic vinegar
- chili powder, cumin, paprika to taste
- 1/2 tsp turmeric
- pinch asafoetida
- sea salt to taste
Let’s begin with the Slawcamole (thusly named because it is as though coleslaw and guacamole got together and had the most deliciou… er, beautiful baby). Avocados are a good fat, and Cabbage is a cruciferous king — together with fresh garlic, cilantro, jalapeno, and lime, they create the ultimate in gastric royalty. I wobbled gleefully on that fine line between mincing and slicing for this: reassure yourself that there’s no wrong way to cut the cabbage. Set aside.
In a food processor, throw in the innards of one avocado, 2-3 cloves of garlic (depending on their size; ultimately you want what will be the equivalent of about a TBSP of minced garlic), 1/4c cilantro (stems are fine), about 1 TBSP of minced jalapeno, the juice of 1/2 a lime, a tiny dash of asafoetida, and a sprinkle of sea salt. Puree that mess then fold it in with the cabbage. Cover and refrigerate until 10-15m before dinner.
Cut up your chicken and mix the pieces with cumin, chili powder, and paprika. Refrigerate.
Wash the food processor then turn your cauliflower into 3-4 c of “rice.” Set aside.
In a M-L pan, brown 4 tsp minced garlic, 1 TBSP each minced onion and jalapeno over ML heat for 5 minutes, then dial the stove to M and add cumin, chili powder, turmeric, paprika, and asafoetida. After about 30 seconds, add the tomatoes and cook for another minute or so. Add “rice” and stock; bring to a low boil, toss in corn, then reduce heat to L, cover and plan to eat when the texture becomes pleasing.
You’ll still have time to brown those slices of onion and bell bell pepper over MH heat for 2-3 minutes, then mix in some balsamic vinegar, a sprinkle of salt, and cover the pan. Wait another minute then turn off the burner and let it rest while you cook the chicken.
Last but not least, sear the little chunks of chicken in 2 tsp olive oil over MH-heat. When solid on all sides, throw 1 TBSP of stock into the pan, cover, turn off the stove but leave the pan on the burner.
It’s at this point that you can wait for dinner, or pull the slaw out of the fridge if you’ll be ready to chow down in 10 minutes. You can certainly serve each dish individually, but you’ll find nothing unappetizing about these flavors were they to mingle in a single bowl.
- What I did right: Cauliflower instead of rice cuts carbs, adds phytonutrients / Included many different types of produce in one meal
- What I did wrong: Bone broth would have been better than regular stock / Not everything is organic in my recipe, but you don’t have to make the same mistake