Phase 3 Quick Recipes: Cauli Rice Jambalaya w/ Chicken & Shrimp - Week 6 P3tolife | 413 cal | 36g protein | 17g fat | 20g net carbs - Low Cal

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Hi Rayzel and team,

First of all thank you for all the inspiring work you do. It is helping my wife and I get our lives back and for me personally breaking the chains of being a slave to sugar.

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We are both artists so we love the beautiful colorful pictures and the layout.
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Cauli Rice Jambalaya w/ Chicken & Shrimp - Low Cal

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Meal Plan Category: Week 6

Course: Poultry, Seafood

Recipe: Batch Cook, Main Meals, Quick Recipes

Servings: servings

Calorie: 413kcal

Net Carb: 20g

Ingredients

1/2 cup yellow onion diced
1 cup green bell pepper diced
1 cup celery diced
1 tbsp ghee
2 cup canned petite diced tomatoes
10 oz chicken thighs boneless, skinless, cut into 1/2” cubes
12 medium shrimp peeled and deveined
3 cups cauliflower rice
1 cup low-sodium vegetable stock
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp smoked paprika
1/2 tsp oregano
1 pinch cayenne pepper to taste, optional

Instructions

HEAT the ghee in a large skillet over medium-high heat. Add the onion, bell pepper, and celery. Sauté for 3-5 minutes, until the vegetables are tender and lightly browned. Add the tomatoes and chicken to the pan along with all of the seasonings. Continue cooking for 5 minutes, stirring often.
STIR in the cauliflower rice, vegetable stock, and shrimp.
COVER, reduce heat to low, and simmer for about 5 minutes, until the cauliflower rice is tender and the shrimp are cooked through.

Nutrition