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    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,

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    Cauli Rice Jambalaya w/ Chicken & Shrimp - Low Cal

    Print Pin Rate
    Meal Plan Category: Week 6
    Course: Poultry, Seafood
    Recipe: Batch Cook, Main Meals, Quick Recipes
    Servings: 2 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

    Serving: 0.5recipe | Calories: 413kcal | Carbohydrates: 31g | Protein: 36g | Fat: 17g | Fiber: 11g | Net Carbs: 20g