Chicken & Cauliflower Rice 'Paella'
with Tender Veggies
Cooking time
20 minutes
Servings
2/4
Calories
390 /serving
Some words that are nice to hear on a winter evening: one pot, cozy, smoky spices, easy clean up. This slow-carb take on a Spanish favourite is loaded with veggie goodness from zucchini, peas and roasted pepper, finished with a squirt of lemon.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Green zucchini
- 150g Green peas
- 30ml Tomato paste
- 1 Roasted pepper
- 30ml Vegetable demi-glace
- 9g Churrasco Champ spices (paprika, garlic, salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, oregano, natural flavour, mustard, rosemary, smoked paprika, onion, coriander)
- 15ml Lemon juice
Contains: Mustard
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
2 g
Sodium
590 mg
Total Carb
27 g
Sugars
12 g
Protein
47 g
Fibre
7 g
Preparation
Mise en place
- Very thinly slice the zucchini crosswise.
- Pat the chicken dry and cut into bite-size pieces; rub with the spices, a drizzle of oil and S&P.
- Thinly slice the roasted pepper lengthwise.
Start the 'paella'
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 1 to 2 min., until lightly browned.
- Add the cauliflower rice, tomato paste and ½ the roasted pepper. Cook, stirring often, 2 to 3 min., until softened.
- Add the lemon juice and S&P; stir well.
Finish the 'paella'
- To the pan, add the demi-glace and ½ cup water (double for 4 portions); stir well.
- Arrange the zucchini on top; season with S&P.
- Cover, reduce the heat to medium and steam, 4 to 5 min., until the chicken* is cooked through and the liquid has reduced.
- In the last min., add the peas.
Plate your dish
- Divide the 'paella' between your plates.
- Garnish with the remaining roasted pepper. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
