Paleo Savory Chicken and Vegetable Rice
Elevate your weeknight dinner game with this hearty and nourishing Paleo Savory Chicken and Vegetable Rice recipe! Made with tender, seasoned chicken, perfectly sautéed fresh vegetables like zucchini, red bell pepper, and broccoli, and fluffy cauliflower rice, this dish is a deliciously wholesome alternative to traditional rice-based meals. The vibrant flavors of paprika, garlic, and lemon juice bring depth to every bite, while chicken broth adds richness and moisture. Ready in just 40 minutes, this one-pan recipe is perfect for busy lifestyles and satisfies both health-conscious eaters and flavor enthusiasts. Garnished with fresh parsley, this gluten-free, low-carb meal is ideal for Paleo followers looking for a nutrient-packed, crowd-pleasing option. Try it tonight for a quick, wholesome, and unforgettable dinner experience!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup broccoli florets
- 4 cups cauliflower rice
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
First, cut the chicken breasts into bite-sized pieces and season them with salt, pepper, paprika, and garlic powder.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until they are golden brown on all sides and cooked through, about 7-10 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion, red bell pepper, zucchini, and broccoli florets. Sauté the vegetables until they begin to soften, about 5 minutes.
Add the cauliflower rice to the skillet and stir well with the vegetables. If needed, add additional olive oil to prevent sticking.
Pour in the chicken broth and lemon juice, then stir and cover. Allow the mixture to simmer for about 5 minutes, or until the cauliflower rice is tender and the liquid has reduced.
Return the cooked chicken to the skillet and toss everything together to combine evenly. Heat through for another few minutes.
Adjust the seasoning with additional salt and pepper to taste, if necessary.
Garnish the dish with fresh parsley before serving. Serve hot and enjoy your paleo savory chicken and vegetable 'rice' meal.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3379 mg | 147% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 25.4 g | ||
| Protein | 130.1 g | 260% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3057 mg | 65% | |
*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.
