I'd like to preface this recipe by saying these roses happened COMPLETELY on accident.  I was attempting to make these rolled zucchini "enchiladas" and my spiralizer did not come equipped with the proper settings. 

After a quick 20 seconds of panic, I began rolling the zucchini ribbons around my hands into little cups.  I was determined to not let the vegetable go to waste.

As a result, I created these beautiful chicken enchilada roses!  So this meal shall be named the "beautiful accident". 

This would actually make a super cute meal for a dinner date at home. 

I hope you have just as much fun making these as you do eating them!

RECIPE:

feeds 2-3 people | approx 50 min 

ingredients:

• 1 lb. chicken breast tenders
• 1 packet taco seasoning
• 3 large zucchini
• 2 small cans of green hatch chiles
• 1 avocado
• 2 jars of Trader Joe's salsa verde
• 1 bag frozen roasted corn
• 1 bag Trader Joe's frozen jasmine rice
• 1 bunch of cilantro
• mozzarella cheese
• hot pickled jalapenos
• sunflower oil
• himalayan salt
• garlic salt
• ground black pepper

instructions:

• you'll start by first pre-heating the oven to 400 degrees 
• wash your zucchini and then using the flat blade on your spiralizer, cut the zucchini ribbons
• place ribbons in a bowl and set aside
• heat a saute pan on medium-high and drizzle with sunflower oil 
• coat chicken in taco seasoning on both sides and then cook for a total of 8-9 minutes, flipping breasts halfway through
• use two forks to shred the chicken breasts and then add in the two cans of chiles, mix & set aside
• using a nutribullet or a blender, mix the 2 jars of salsa verde and 1/2 of the avocado to create a creamy avocado sauce
• take the zucchini ribbons and begin wrapping sections around your hand to create a little cup and place it into an oven-safe dish (repeat 4x OR until you have used all your zucchini ribbons)
• fill each little cup with the shredded chicken and chile mixture
• pour the avocado salsa verde into the base of the pan surrounding your enchilada roses 
• top each rose with a handful of mozzarella cheese
• bake for approx 15-17 minutes
• for an additional 5 min, you'll switch on the broil setting on the oven to get a nice brown crisp on the cheese
• in a separate pan, you'll heat the rice and corn together until defrosted
• season the rice using a handful of chopped cilantro and garlic salt to your liking
• once everything is finished cooking, you'll plate it by first starting with a foundation of rice
• then carefully, using a slotted spatula, scoop up one of the roses and place it on top of the rice 
• top the rose with sliced avocado, pickled jalapenos & a cilantro leaf
• if you're feeling really fancy, you can make .a nice spoon drag on the plate using the avocado sauce.

This is probably the most creative and aesthetically fun dish I have ever made!  I am extremely proud of how this came out! 

Happy Experimenting!

xoxo

-biteswithbre-