Saturday, March 15, 2014

Chicken Tacos, grain and dairy free

I know.. I haven't posted anything in forever! I did a post for my husband's office so I figured I'd put it up here as well :) He does a diet in the office called Ideal Protein which is super strict. We started it Monday and it's tough but the results are SO worth it! Anyway, it can be hard thinking of ways to spice up dinner when every night is lean meat and vegetables (no dairy, grains, sugar..). But so far we've had some really good meals and we thought it might help out other dieters to have some new ideas. So I may be posting recipes like this a little more often.. at least on the facebook page. Either on a diet or off these tacos (I guess we'll call them those?) are totally worth making!! Or maybe that's because we haven't had carby, cheesey goodness in a few days ;) JK, I'd make them even when we are eating those things again! I really like the use of cauliflower tortillas here, usually we'd do a lettuce wrap, which isn't bad, but this was so much better. For some reason my pics wouldn't upload so visit my pinterest or facebook page to see them.

For the Tacos:
For the filling:
1 pound boneless, skinless chicken breasts, cut into strips
2 large bell peppers, seeded and sliced...
2 Tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
2 teaspoons chili powder
2 teaspoons cumin
1/4 teaspoon salt
1 medium onion, sliced
½ bunch cilantro
Optional: top with tomatoes, salsa or hot sauce

Preheat oven to 400 degrees. Grease a 13×9 baking dish. Mix chicken and peppers in the dish. In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Place filling on cauliflower tortilla or wrapped in lettuce. Top with chopped onion, cilantro and salsa.

For the cauliflower tortillas:
1 head of cauliflower riced, or about 4 cups (packed)
4 eggs
Salt and pepper to taste

Preheat oven to 375 degrees and line a baking tray with parchment paper.
Chop cauliflower and add to food processor and pulse until fine.
Place riced cauliflower in a bowl and microwave for 2 minutes. Stop and stir then microwave 2 more minutes. Let it cool to touch (putting in freezer for a few minutes helps) then place it in a dish towel and squeeze out excess water as hard as you can, being careful not to burn yourself.
Put cauliflower back in bowl and add eggs, salt and pepper and stir to combine.
The mixture will be slightly runny. Spread the mixture onto a baking sheet into 6 circles and bake for 10 minutes, flip and bake another 5-7 minutes. Cool slightly then heat 1 at a time in a pan over medium heat pressing down slightly to brown.
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