Low Carb Arroz con Pollo
Transform your weeknight dinner routine with this vibrant and flavorful Low Carb Arroz con Pollo, a healthier twist on the traditional Latin classic. Tender, juicy chicken thighs are perfectly seasoned and nestled into a bed of aromatic cauliflower rice, sautéed with onions, red bell pepper, and a fragrant blend of cumin, paprika, and turmeric. This skillet dish strikes the perfect balance of wholesome and delicious, with a pop of freshness from cilantro and a zesty squeeze of lime. Ready in just 50 minutes, it's a keto-friendly and gluten-free one-pan meal that's brimming with bold flavors and hearty satisfaction. Perfect for families or meal prep, this easy recipe delivers comfort without the carbs!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, boneless and skinless
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 1 medium Red bell pepper, chopped
- 3 pieces Garlic cloves, minced
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 1 cup Chicken broth
- 4 cups Cauliflower rice
- 0.5 cup Frozen peas
- 0.25 cup Fresh cilantro, chopped
- 1 piece Lime, cut into wedges
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken thighs to the skillet and cook for about 5 minutes on each side, or until browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and red bell pepper, sautéing for 3-4 minutes until the onion becomes translucent.
Stir in the minced garlic, cumin, paprika, and turmeric, cooking for an additional 1 minute until fragrant.
Pour in the chicken broth, scraping any brown bits from the bottom of the skillet. Bring to a simmer.
Add the cauliflower rice to the skillet and stir to combine with the vegetables and broth.
Nestle the chicken thighs back into the skillet, embedding them into the cauliflower rice mixture.
Cover the skillet and cook on medium heat for 15 minutes, or until the chicken is fully cooked.
Uncover the skillet and stir in the frozen peas. Cook for another 2-3 minutes until the peas are heated through.
Sprinkle the chopped cilantro over the dish and serve with lime wedges on the side.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3455 mg | 150% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 28.2 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3088 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
