Smoked Cauliflower & Greens Tacos with a side of Cilantro Bean Salad
In Your Meal Kit:
- Cilantro Lime Beans
- Chipotle Red Pepper Sauce
Loosely tent a sheet of aluminum foil over the pan to keep the heat in while the chicken rests. And then after 5-10 minutes, you can finally serve and enjoy your perfectly-cooked chicken breasts.
Top Chicken Breast with fresh tomato and mozzarella slices then drizzle with pesto sauce. (Optional: Put back in oven to heat tomatoes and mozzarella.)
Kale Caesar Salad: top with grated parmesan and Caesar dressing and enjoy.
Heat the skillet, add the olive oil and onion. Add shredded pork and cook while stirring until the onion is fragrant & translucent, about 5 minutes. Add the cauliflower rice, red pepper flakes and salt and pepper mix to taste, and stir to combine. Cook, stirring just every minute or so, until the cauliflower rice is hot and turning golden in places, about 6 to 10 minutes. Remove the skillet from the heat. Top with fresh cilantro parsley mix.
Sweet Potato Hash
Heat up hash in a sauté pan until hot, about 10 minutes or cover a sheet pan with parchment paper & roast on 425 F for 8-10 minutes.
Building Your Bowl
Place hot cauliflower in the base of the bowl, add hash on top of cauliflower rice and top with slaw & cilantro lime jalapeno sauce.
In a medium size saucepan add 4 cups lightly salted water and bring to a boil. Once to a boil add precooked pasta. Cook for 5-6 minutes until soft. Drain pasta and reserve 1/2 cup of pasta water.
Meanwhile melt butter in a large skillet over low-medium heat. Add garlic, oregano, red pepper flakes. Cook for 1-2 minutes until fragrant. Peel the tail shell off the shrimp and add the shrimp to the skillet and cook for 4 minutes until pink. Add the arugula and cook until slightly wilted.
Add Drained pasta to the shrimp/arugula skillet along with the pasta water. Season with a squeeze of lemon and salt/ pepper to taste. Sprinkle with parmesan. Enjoy!