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Cut the chicken into bite-sized chunks. In a large pan, heat the avocado oil over medium to high heat. Brown the chicken in the pan, about 5 minutes. Remove the chicken from the pan, leaving the oil in the pan. Add the chopped onion and sliced mushrooms and brown the vegetalbes, about 5 minutes. Add the meat and the meat juices back to the pan. Add the chopped garlic, tomatoes and spices and bring to a simmer. In a food processor, mince the cauliflower until it resembles rice. Add the cauliflower to the pan and cook for another 5 minutes. Stir in the shredded cheese until it has melted, perhaps 1 to 2 minutes. Serve with 1 tablespoon of sour cream. # Meal Prep Tip You can store the dish in an airtight container, about 5 days in the fridge and up to 6 months in the freezer. For best results, thaw the chicken overnight in the fridge and reheat it in the microwave.
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