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Calories per serving: 330
2 tablespoons (or 3 packets) SPLENDA® No Calorie Sweetener
1-3 teaspoons crushed red pepper flakes (based on desired spiciness)
1 medium white or yellow onion, diced
1 pound boneless skinless chicken breasts, visible fat removed, cut in to 1 inch cubes
1 medium sweet potato, OR 1 1/2 cups butternut squash, peeled and diced in to 1 inch cubes
1 1/2 cups broccoli florets
1 14.5-oucne can diced tomatoes, no salt added (un-drained)
1 6-ounce can tomato paste, no salt added 1 cup water
3/4 cup canned unsweetened light coconut milk
1/4 cup fresh basil leaves, thinly sliced (or 1 tablespoon dried basil)
Optional: torn fresh basil, sliced jalapeno, lime wedges
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley, or 2 teaspoons dried parsley
In small bowl, combine no-calorie sweetener, curry powder, cumin, coriander and red pepper flakes. Stir gently and set aside.
Add to slow cooker: onion, garlic, chicken, sweet potato, broccoli, diced tomatoes, tomato paste, water, and coconut milk.
Sprinkle spice mixture and basil over the mixture in the slow cooker.
Cover and cook on low heat for 8 hours or high heat for 4 hours. Gently mix and serve over Cauliflower "Rice."
Top with torn fresh basil leaves, sliced jalapeno or lime wedges if desired.
Cut the cauliflower into florets. In batches, add cauliflower to food processor (or blender) and gently pulse until cauliflower becomes the texture of rice. Be careful not to over-pulse.
Coat large skillet with cooking spray and add cauliflower, salt and pepper. Sautee over medium heat for 5 minutes until cauliflower is tender, stirring occasionally.
Top with chopped parsley.
Note: Optional ingredients are not included in the nutrition analysis
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