Cauli’ Paella Recipe

Cauli’ Paella

INGREDIENTS:

• 4 cups frozen riced cauliflower
• 2 cups chopped tomatoes
• 1 cup chopped red bell pepper
• 1 cup sliced onion
• 1 cup frozen peas
• ¼ cup chicken broth
• 1 Tbsp. Chopped garlic
• ¼ tsp. + 1/8 tsp salt, divided
• ¼ tsp + 1/8 tsp. black pepper, divided
• 1 tsp. ground turmeric
• 1 tsp. paprika
• 1/8 tsp. cayenne pepper
• 1 dash of ground thyme
• 8 oz. raw boneless skinless chicken breast cut into bite-sized pieces
• 8 oz. (about 16) large raw shrimp, peeled, deveined, tails removed
• 6 oz. (about 6) raw scallops
• 1 Tbsp. lemon juice

DIRECTIONS:

1. Preheat oven to 400°. Spray a deep baking sheet with avocado oil.
2. In a large bowl, combine cauliflower, tomatoes, bell pepper, onion, peas, broth, and garlic. Add ¼ tsp. salt ¼ tsp black pepper, and remaining seasonings. Mix well.
3. Transfer the mixture to the baking sheet. Season chicken with remaining 1/8 tsp sal and 1/8 tsp. black pepper. Place chicken over the veggie mixture. Bake for 25 minutes.
4. Stir well. Add shrimp and scallops. Bake until seafood and chicken are fully cooked and veggies are tender – about 15 minutes.
5. Stir in lemon juice.

Nutritional Facts:

This recipe makes 4 servings

• Fat: 3g
• Carbohydrates: 23g
• Fiber: 7g
• Protein: 34.5g

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