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Chicken Cauliflower Rice

Ingredients

  • Chicken Paella!
  • Prep time: 15-20 minutes Cook Time: 30 minutes
  • Yield: 4 serving. Per serving: 1 Leaner | 3 Green | 2 Condiments | 1 Healthy Fat
  • Ingredients:
  • 3 tsp olive oil, divided
  • 2 lbs raw boneless skinless chicken breast
  • 1 small head cauliflower, cut into small florets
  • ½ cup diced leeks
  • 1 clove garlic, minced
  • 2½ cups low-sodium chicken broth
  • 1 cup diced canned tomatoes
  • 1 medium green bell pepper, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • ½ tsp turmeric
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp parsley
  • ¼ tsp saffron
  • ¼ tsp red pepper flakes, or more to taste
  • 10 large green stuffed olives, slice
  • Nutrition:
  • 380 calories | 9g fat | 12g carbohydrates | 59g protein
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Directions

Directions:

  1. 1. Preheat oven to 375°F.
  2. 2. In an oven-proof skillet, heat two teaspoons of oil on medium-high. Cook chicken breast until internal temperature reaches 165°F. Remove from heat. When cool enough to handle, cut chicken into bite-sized pieces.
  3. 3. As the chicken cooks, prepare the cauliflower rice. Place batches of cauliflower florets in a food processor and pulse until rice-shaped pieces form.
  4. 4. Heat remaining oil over medium-high. Saute leeks until softened, about three to five minutes. Add the garlic and cook for one additional minute.
  5. 5. Mix in chicken, cauliflower rice, and remaining ingredients. Bring to a boil, cover, and transfer dish to oven.
  6. 6. Bake until liquid is absorbed, about 30 minutes.

Nutrition:

  1. 380 calories | 9g fat | 12g carbohydrates | 59g protein

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