Description
Skillet Cauliflower “Arroz” Con Pollo (Spanish chicken and rice) uses cauliflower rice as a low-carb swap, which means larger portions with 85% less calories.
Yield: 2Servings | Serving Size: 2drumsticks, 1 cup veggies
Ingredients
4skinless, drumsticks on the bone
1/2teaspoonkosher salt
1/3cupchopped onion
1/3cupchopped red bell pepper
2clovesgarlic, minced
2tbspcilantro, chopped
1tbspolive oil
1/2cupwater
1tablespoontomato paste
1/2teaspoonSazon seasoning, store bought or homemade sazon
12ozbag Green Giant Riced Cauliflower Medley, use Green Giant Riced Cauliflower for Whole30/Paleo
2tablespoonspitted green olives, 1 tablespoon brine
Instructions
Season chicken with 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon oregano and black pepper.
Heat a medium skillet over medium-high heat, add 1/2 teaspoon of oil and sauté the chicken until browned on all sides, about 5 minutes. Remove chicken and set aside. Wipe the skillet.
Heat remaining 2 1/2 teaspoons oil in skillet, then add onions, peppers, garlic and cilantro. Sauté, stirring about 2 minutes. Add water, tomato paste, sazon, 1/4 teaspoon salt and return the chicken to the skillet. Cover and cook on medium-low heat 30 minutes, turning half way, until the chicken is tender and cooked through. Remove chicken to a plate.
- Add the Green Giant Riced Veggies, increase heat to medium-high and stir well, return the chicken to the skillet, add the olives with a little of the brine (liquid) from the olive jar, cover and simmer until heated through, about 6 minutes.
Last Step:
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Nutrition
Serving: 2drumsticks, 1 cup veggies, Calories: 470kcal, Carbohydrates: 19.5g, Protein: 52.5g, Fat: 19.5g, Saturated Fat: 3.5g, Cholesterol: 218mg, Sodium: 978mg, Fiber: 5.5g, Sugar: 5g
