Low Carb Chicken And Peppers With Rice
⏱ Prep: 6 min🍳 Cook: 18 min✅ Ready: 24 min
374
Calories
7.1g
Net Carbs
44.8g
Protein
16.6g
Fat
⏱ Prep: 6 min🔥 Cook: 18 min⏰ Ready: 24 min
How to Make It
Step 1
Slice the bell peppers into strips, crush the garlic, finely slice the onion and dice the chicken thighs. Heat the olive oil in a large skillet over a medium heat and add the chicken, peppers, onion and garlic. Cook until the chicken is well browned all over and the vegetables are tender.
Step 2
Add the tomato purée, paprika and oregano. Stir well to combine.
Step 3
Add the cauliflower rice and stir into the chicken and vegetables.
Step 4
Add the chicken stock and bring to a simmer. Cook for 7–10 minutes until the chicken is cooked through and the liquid has all been absorbed. Scatter with fresh cilantro to serve.
Ingredients
- Chicken thigh, skin removed before cooking – 10.5 oz
- Cilantro – 2 tablespoon
- Gourmet Collection Smoked Paprika by Mccormick – 2 tsp
- Cauliflower Rice – 1-½ cup
- Oregano, Dried – 1 teaspoon
- Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can – 1 cup
- Olive Oil – 1 tablespoon
- Garlic – 1 clove
- Tomato Puree – 1 tablespoon
- Red Bell Peppers, Raw – ½ medium – 2 1/2″ diameter x 2 3/4″
- Yellow Bell Peppers, Raw – ½ medium – 2 1/2″ diameter x 2 3/4″
- Red Onion – ¼ medium – 2 1/2″ diameter