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Cauli Rice Jambalaya w/ Chicken & Shrimp - Low Cal

Course Batch Cook, Main Meals, Quick Recipes
Keyword Low Cal
Protein Poultry, Seafood
Meal Plan Category Week 6
Servings 2 servings
Calories 413kcal

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