INGREDIENTS
- 2 cups cauliflower rice**
- 3 mini peppers sliced
- 2 cups spinach
- 1/2 tbsp olive oil
- 1/2 tbsp coconut aminos or soy sauce
- 8 oz grilled chicken breast (optional)
- 1 tbsp toasted almonds
- Pinch of sea salt
PROCESS
Combine olive oil and peppers in a skillet, sauté 5 minutes. Add spinach and coconut aminos, continue sautéing for 3 minutes. While mixture is sautéing, blot cauliflower rice with paper towels to remove excess moisture. Add cauliflower rice to the skillet. If mixture becomes too dry, add 1/4 cup water. Remove from heat, top with grilled chicken or toasted almonds, or BOTH! Sprinkle with sea salt and ENJOY!
**Cauliflower Rice can be prepackaged, ready to eat or homemade (recipe listed separately on blog)
