1. Clean and chop the chicken into large chunks (e.g., each breast quartered). 2. In a medium sized bowl, mix salsa, reduced sodium soy sauce, ginger, and PB2 together; blend thoroughly with a whisk. 3. Place about a third of the chicken in the crockpot. 4. Layer about a third of the sauce on top of the chicken in the crockpot. 5. Repeat layering with remaining chicken and sauce. 6. Cook on low for about 6 hours. Do not stir. 7. Califlower "Rice". 8. Wash and trim leaves away from head of cauliflower. 9. Coarsely chop into 1 - 2 inch chunks. 10. Layer as much as will fit in a microwave steamer basket; do NOT add water. Microwave on High for about 3 minutes. Repeat process with remaining chunks of cauliflower. 11. When cauliflower chunks are cool enough to handle, grate with a medium or large hole grater. If you have a food processor, use it -- much quicker. 12. Just before serving, microwave each caulirice portion for about 45-60 seconds to bring it to eating temperature. 13. (Excess "caulirice" portions can be stored individually in ziploc bags and frozen. To use at a later time, just microwave for about 2 minutes.). 14. To serve: 15. Mound “caulirice” on plate and either heap chicken and sauce on top or make a ring around the caulirice. Top with fresh cilantro leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
