Shredded Chicken Taco Bowls with Mexican Cauliflower Rice – Goodness With G

Ingredients

• 6 chicken breasts, fresh or frozen
• 1 container of fresh salsa (I used a hot variety from the produce section at Whole Foods)
• 1 jar of salsa (I used Green Mountain Gringo Hot Salsa)
• 1 package (16 oz) riced cauliflower
• 2 garlic cloves, minced
• 1 small yellow onion, diced
• ⅓ cup chicken broth (or vegetable broth for a vegan/vegetarian option)
• 2 tbsp olive oil or avocado oil
• 2 tbsp tomato paste
• ¼ cup cilantro, chopped
• juice of one lime
• 1 tsp ground cumin
• 1 tsp chili powder
• pinch of salt