The drifting fragrance of the Savvy & Well Barbacoa Caribeña seasoning will lure people into the kitchen begging for a bite. Tossing this blend with roasted lemon garlic chicken into a grain free tortilla along with cauliflower rice and your favorite toppings will surely satisfy your craving for a nourishing meal. Your mind may just […]

The drifting fragrance of the Savvy & Well Barbacoa Caribeña seasoning will lure people into the kitchen begging for a bite. Tossing this blend with roasted lemon garlic chicken into a grain free tortilla along with cauliflower rice and your favorite toppings will surely satisfy your craving for a nourishing meal. Your mind may just travel to the tropics. Years ago I travelled to The Bahamas for a service trip so I was reminded of the tropical flavors and colorful culture there as I chowed down on this Caribbean bbq chicken. I love how food can instantly spark a tucked away memory. I’ve been wanting to recreate Caribbean flavors but haven’t made the effort to create my own blends. This exquisitely crafted seasoning inspired me to easily create this flavorful and culturally inspired cuisine in a flash. The cinnamon in this spice blend adds a sweet flavor that balances out the dish and supports the heart. Even tiny lifestyle changes like adding a heart healthy spice into your cooking can go a long way when it comes to disease prevention so eat spices and enjoy life!

Ingredients: 

1 chicken breast 

1 cauliflower 

½ cup organic chicken bone broth

2 gluten free tortillas 

2 TB olive oil

2 cloves garlic

2 TB lemon juice 

2-4 tsp Savvy & Well Barbacoa Caribeña spice blend 

1 TB ghee

Sea salt 

Topping options: 

2 handfuls spinach 

1 avocado 

2 TB sauerkraut 

Directions: 

  1. Cook the chicken: Turn the oven to 350° F then rinse the chicken breast(s) with water and then place in an oiled glass cooking pan. Next drizzle with olive oil and lemon juice, add chopped garlic and sprinkle with the Savvy & Well Barbacoa Caribeña seasoning. Pour the broth over the chicken for a more tender, less dry chicken. (Alternatively you can slow cook it in a crockpot all day for more of a bbq consistency) Then cover the pan with aluminum foil and leave in the oven to roast for about 1 hour. Once ready, pull the chicken into shreds with a fork and knife.
  2. Prepare cauliflower rice: I’ve been buying my already prepared cauliflower rice in the frozen section of the grocery store and just heating it to dethaw, but if you cannot find cauliflower rice in the grocery store here’s how to make it: Rinse and chop a whole cauliflower with a knife and then pulse gently a few times in a food processor until it forms a rice consistency. Do not blend on high because it will turn to mush! From there you can roast it in the oven or in a skillet on the stove for about 20 minutes, or until soft. Then add sea salt and ghee for more flavor if desired. 
  3. Heat wraps: While the oven is still warm place the tortillas (I like using the Siete grain free tortillas which are made of nuts) for about a minute. 
  4. Fill with toppings: Finally, fill the tortilla with warm chicken, cauliflower rice, avocado, greens, sauerkraut and whatever other topics your heart desires!


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