Nutrition Facts
- Serving Size: 8.0
- Amount Per Serving
- Calories 182
- % Daily Value*
- Total Fat 11g17%
- Saturated Fat 3g14%
- Monounsaturated Fat 5 g
- Polyunsaturated Fat 2 g
- Trans Fat 0 g
- Cholesterol 54 mg18 %
- Sodium 288 mg12 %
- Potassium 273 mg8%
- Total Carbohydrate 5 g2 %
- Dietary Fiber 2 g6 %
- Sugars 1 g
- Protein 16 g31 %
- Vitamin A 53% Vitamin C 55%
- Calcium 11% Iron 12%
- Nutrition Grade C
* Based on a 2000 calorie diet.
Ingredients
- 2 tbsp Avocado Oil or choice
- 8 Boneless Chicken Thighs
- 2 cups cauliflower, chopped, steamed, and drained
- 2 cups low sodium chicken broth
- 1/2 yellow onion sliced
- 3 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
- 1/4 tsp fresh ground black pepper
- 1/4 cup chopped fresh cilantro
- 2 cups fresh spinach loosely packed, then chopped
- 2 cups baby kale loosely packed, then chopped
- 1 4 oz. can diced green chilies
- 2 bags Miracle Noodle Rice (7 oz. Bags) Buy them here!
- Sour Cream (optional) for garnish
- shredded cheese (optional) for garnish
Method
- Place sliced onions, garlic, and chicken broth into a crock pot. Set it to low or to desired cook time.
- Heat 1 Tbls oil in a skillet until shimmery. Season chicken thighs with salt and pepper. Add chicken thighs to skillet in batches of 4 and brown on both sides. (Can skip this step if short on time).
- Place chicken thighs in crock pot.
- Add remaining oil into skillet. Quickly saute and brown the cauliflower. Add to crock pot with skillet bits and the oil. Add cumin, chili powder, cayenne pepper, salt and black pepper. Stir gently to coat chicken and vegetables.
- Allow to simmer for a few hours.
- An hour before serving, add cilantro, spinach, kale, and green chilies to crock pot. Stir gently.
- 10 minutes before serving, add Miracle Noodles Rice. Stir to incorporate.
- Miracle Noodle Crock pot Chicken Stew just prior to serving.
- Serve with sour cream and shredded cheese if desired. Enjoy!!
