Jessica Cooke


Prep. Time

5 minutes

Cook Time

15 minutes



  • 1 large head cauliflower
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup tomato juice
  • 1/4 teaspoon ground cumin
  • 1/4 cup chopped fresh coriander
  • 1 tablespoon lime juice

Core and cut cauliflower into 1-in. pieces. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess), (or use two packs of frozen cauliflower rice). Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until lightly browned, about 5 minutes. Add green pepper, onion and garlic; cook and stir 3 minutes. Stir in tomato juice and cumin; bring to a boil. Add cauliflower; cook, covered, over medium heat until cauliflower is tender, 7-10 minutes, stirring occasionally. Stir in coriander and lime juice.

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