Prep Time: 30 min - Cook Time: 1 hour - Total Time: 1 hour 30 min
1 Rotisserie Chicken
1 small Onion
4 cups of Broth
2 Tablespoons of Oil
2 Tablespoons of Healthy U Mexico Spice
Alternative to Healthy U Mexico Spice
1 tsp garlic powder
1⁄2 tsp crushed red pepper flakes
1⁄2 tsp dried oregano
2 tsp paprika
1 tsp ground cumin
1⁄2 tsp salt & black pepper
1⁄2 ground cinnamon
1⁄2 ground cloves
2 Carrots, thinly sliced
1 ½ cups of Shredded Cheese
1 can of Black Beans
1 Red Pepper, thinly sliced
1 Zucchini, thinly sliced
2/3 cup of Fresh Cilantro
3 cloves of Garlic, minced
2 cans of “fire roasted” tomatoes (16 ounces)
1-2 Avocados, diced
½ cup almond meal
1 cup arrowroot flour plus extra for dusting
¼ tsp baking soda
¼ tsp salt
¼ cup almond milk
½ tsp garlic powder plus extra for dusting
1 ½ tbsp olive oil plus
3 garlic cloves, finely chopped
2 tbsp chopped fresh parsley
3 tbsp olive oil
In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.
Stir in chicken broth, tomatoes, black beans, rotisserie chicken, healthy U Mexico spice and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a boil.
Add the carrots, peppers and zucchini. Return to a boil, then reduce the heat to medium and cook another 10-12 minutes.
Stir in half the cheese. Pour a scoop into each bowl and top with the remaining cheese, fresh cilantro, fresh avocado.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, mix together the almond flour, arrowroot flour, garlic powder, baking soda and salt. Add the almond milk and 1 tablespoon of olive oil and mix to make a smooth dough.
Lightly dust a working board with some extra arrowroot flour. Roll out the dough into a rectangle 1/3 inch thick. Cut the dough lengthwise into 8 strips.
Roll out each strip into a rope then tie it into a knot. Place them on the prepared baking sheet. Brush the knots with ½ tablespoon of olive oil.
Bake for 12 - 15 minutes or until they are just starting to turn golden.
Meanwhile, in a small saucepan heat 3 tablespoons of olive oil over medium heat. Add the garlic and cook, stirring, until just softened, about 2 minutes. Stir in parsley and season with salt.
Transfer the garlic mixture to a bowl and add warm knots. Gently toss until coated and serve.