The main recipe here is Chicken Carnitas, with a lot of great sides that offer a variety of flavors and textures. I have a flavor-packed slow-cook chicken carnitas, so this is best when you are short on time or want to make a quick and easy version.
I rely on tasty side dishes that I can mix together, with flavors that compliment each other. I eat a bit of fish and even less chicken, so when I add them it's more of an accent to a meal, but feel free to change that balance to suit your preferences.
There's a lot of low sugar or low carb goodness here, however fruit does have a higher carb count. I'm a huge fan of pineapple for it's naturally sweet flavor and juice it provides. The avocado balances the sweet out with healthy fat and makes the slightly lime and salted fruit shine. It's an easy salsa to pull together quickly as well. You can reduce the carb count in the slaw by swapping honey or maple syrup for a low-carb sweetener.
A nice new edition here is my version of brown cauliflower rice. This is not to be passed by. I'm in love with this version and it's my favorite. I can eat a bowl of just this rice with a drizzle of dressing, or mixed into a salad.
For the chicken, you can substitute it with left-over roast chicken. I've used both breasts and thighs, and generally I find that thighs provide more flavor, but both absorb the juicy citrus marinade.
For a dressing to top off this plate, use one of my ranch dressings:
- Ranch dressing (using mayo and yogurt; this is my favorite if you eat dairy!)
- Ranch dressing (dairy free)
- Creamy Herb Ranch Dressing (dairy free)
Chicken Carnitas {quick & easy}
Ingredients
- 1 cup orange juice
- ¼ cup lime juice
- 4 garlic cloves peeled and finely chopped or pressed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon salt
- 1.5 pounds skinless chicken thighs or breasts
Instructions
- Combine all the ingredients, except for the chicken, in a bowl and blend well.
- Add the marinade and chicken in an Instant Pot.
- Set the Instant Pot to Pressure Cook for 10 minutes with the vent closed.
- Open the vent to let the pressure release.
- Take the chicken out and shred it a bit with a fork and knife. Serve warm. Store leftovers in the marinade.
Nutrition
Cilantro Lime Mexi Slaw {dairy-free}
Ingredients
- ½ large red cabbage,sliced or shredded
- ½ large napa cabbage, sliced or shredded
- 2 cups cilantro leaves, chopped
- ¼ cup creamy herb ranch dressing or other ranch dressing
- 1 tablespoon honey or a bit more if you like it sweet like I do
- 1 tablespoon lime juice about 1 small lime
- pinch of salt
Instructions
- Combine all the ingredients in a large bowl and mix until well blended. Adjust the lime, honey, and salt to your liking
- Store covered in the refrigerator for a few days.
Nutrition
Pineapple Avocado Salsa
Ingredients
- 3 cups pineapple diced
- 1 cup avocado diced
- ¼ cup red onion, diced
- 1 tablespoon lime juice
- pinch of salt
Instructions
- Combine all the ingredients in a bowl and gently toss with a spoon to blend well.
Nutrition
Brown Cauliflower Rice
Ingredients
- 4 cups cauliflower rice
- 1 tablespoon avocado oil or other oil
- 1 cup onions finely diced
- ¼ teaspoon salt
- ¼ teaspoon cumin
Instructions
- Warm a skillet over medium heat.
- Add the oil.
- Add the onions, salt, and cumin, and toss a bit to coat witht oil. Spread the onions across the pan and let them cook for a few minutes.
- Add the cauliflower rice and use a spatuala to toss the rice and blend with the onions. Cook for a few minutes, or until the rice begins to soften.
- Serve warm.
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