Chef notes
This recipe, submitted by Charlotte Martin in Baltimore, Maryland has a lot to love. It's delicious, made with good-for-you ingredients, and provides a generous portion that clocks in under 400 calories. Plus, the slow cooker does most of the work for you! My taste testers gave it two thumbs up and all agreed that there's nothing to "wine" about here.
Nutrition analysis courtesy of Genesis® R&D
Ingredients
- 1/2 cup dry white wine
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1 tablespoon grated orange peel
- 2 tablespoons olive oil
- 1 tablespoon sriracha
- 6 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1½ pounds chicken breasts
- 1 cup fresh or canned pineapple, finely diced
- 1 small avocado, diced
- 1/2 small red onion, diced
- 1 small jalapeño, seeded and diced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1/4 teaspoons kosher salt
- 1 teaspoon olive oil
- 6 cups pre-riced fresh or frozen cauliflower
- One 15-ounce can black beans, drained and rinsed
Preparation
For the mojo chicken:
In a small bowl combine all the ingredients, except for the chicken.
Slow cooker method: Add the chicken to a slow cooker and pour mojo sauce on top. Cook on high for 3 to 4 hours or low for 7 to 8 hours.
Instant pot method: Add the chicken to an instant pot and pour mojo sauce over top, secure lid, and close pressure valve. Set to 20 minutes at high pressure. Allow pressure to release naturally before opening.
Remove chicken from sauce and shred using forks. Set aside half of mojo sauce (about 1¼ cups) and toss shredded chicken in remaining sauce.
For the salsa:
In a mixing bowl, combine all salsa ingredients and toss gently.
For the cauliflower rice:
Right before serving, heat olive oil in a large skillet and cook cauliflower rice for 5 minutes. Add beans and cook an additional minute.
To serve:
Divide rice, chicken and salsa among 6 bowls, top with remaining mojo sauce and serve.
