Now this is one of my all time favorite recipes for several reasons.
It's packed full of flavor with a Cajun flair with chili powder, cumin, green and red peppers, and celery.
Riced cauliflower instead of actual rice makes this recipe a low-carb, healthy alternative that doesn't sacrifice on the flavor.
It's easy to make and doesn't take that long to cook. While your letting all the flavors simmer together for 30 minutes, you can clean up the dishes, read a book, review your Facebook account and – well you get the idea.
Lastly, I like to double or even triple the recipe for leftovers that taste even better the next day!
It's as easy as chopping the veggies, sauteing, and simmering. Also try using the Misto Oil Atomizer to spray the pan instead of just dumping the oil into the pan. It really helps to coat the pan evenly with a little of the oil and then after you add the vegetables you can spray the vegetables with more oil so all the food is evenly coated instead of drenched in spots.
When everything is done cooking and you are ready to plate it, sprinkle a little bit of scallions and cracked pepper to top it off.
An alternative to the chicken is some fresh fish like wild cod or wild salmon. Oh – scallops would be wonderful too.
I have made this with wild cod and instead of precooking it, I chop it up raw into small cubes and then throw it in the pan to cook with all of the other vegetables in the beginning. It will keep cooking when it's simmering for 30 minutes, so don't over cook it in the beginning. You don't want it to be dry.
- 6 oz cooked chicken chopped
- 2 tsp olive oil
- 1 clove garlic minced
- 2 celery stalks chopped
- ½ cup mushrooms
- Handful raw spinach
- ¼ cup green pepper chopped
- ¼ cup red pepper chopped
- 1 cup cauliflower, riced with food processor or high speed blender
- ½ tsp thyme
- 1 bay leaf
- Dash celtic sea salt to taste
- 2 tsp chili powder
- 1 tsp cumin
- ½ cup chicken stock
- 2 oz shrimp
- sprinkle of scallions
- Heat olive oil on medium heat in a deep pan.
- Add garlic, celery, mushrooms, spinach, green and red peppers and saute until tender.
- Add riced cauliflower, thyme, sea salt, chili powder, cumin, chicken stock and stir.
- Add cooked chicken that's been chopped or cubed.
- Place bay leaf in the middle then cover the pan.
- Let simmer on medium-low heat for about 25 minutes.
- Add shrimp to the pan and cover with vegetables and chicken then place lid back on the pan and let simmer another 5 minutes until the shrimp is cooked and pink on the outside.
- After dishing into a bowl, sprinkle chopped scallions on top.
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