One Pot Portuguese Inspired Cauliflower Rice and Chicken
7.9g
Net Carbs
32.7g
Protein
22.1g
Fat
4.4g
Fiber
374
Calories
Ingredients:
- 2 tablespoons olive oil USDA
- 3 ounces refrigerated soppressata, uncured Applegate Naturals
- 1 cup fresh red bell pepper, chopped USDA
- 1 teaspoon fresh garlic FNDDS
- 12 ounces rotisserie chicken, skin removed FNDDS
- 1/4 teaspoon table salt USDA
- 5 cups frozen cauliflower, riced Green Giant
- 1/2 cup Yellow Onion, chopped
- 4 ounces kalamata olives, pitted DiLusso
- 1 teaspoon saffron, threads USDA
Directions:
- Heat oven to 400°F.
- In a large oven safe skillet over medium heat, warm the oil. Add onions, minced or pressed garlic and salt, and sauté stirring constantly until becoming translucent, about 2 minutes. Add chopped red bell peppers and continue to sauté another 2 minutes. Scrape into a large bowl and set aside.
- In the same skillet over medium heat, add peeled and diced soppressata, sautéing until crispy and fat has rendered, about 3 minutes. Remove from heat, stir in saffron and water and return to heat allowing to begin to bubble before adding frozen cauliflower rice. Cook cauliflower rice, folding and stirring occasionally, until the cauliflower is mostly dried out and has taken on the gold color of the saffron, about 8 minutes.
- Scrape the cauliflower rice mixture into the bowl with the vegetables, add meat from rotisserie chicken (torn into bite size pieces), and halved olives, folding together until evenly distributed.
- Scrape back into the skillet, pat down into an even layer, and bake in the oven until the sides are beginning to brown and all ingredients are heated through, 15-20 minutes. Evenly divide between 4 bowls (about 1 ¾ cup each), garnish with parsley if desired and serve while warm.
