Chicken Stew with Cauliflower Rice

Recipe makes 4 servings

Ingredients:

For the stew:
1 Tbsp olive oil
4 chicken thighs
Salt and black pepper to taste
½ onion, finely chopped
2 garlic cloves, minced
1 medium red peppers, finely chopped
1 medium tomatoes, roughly chopped
½ cup green olives, pitted
1 tsp cumin seeds, crushed
½ tsp cayenne pepper
Freshly chopped cilantro to taste

For the cauliflower rice:
1 cauliflower head, cut into florets
½ tsp garlic powder
½ tsp dried parsley
1 Tbsp lemon juice
¼ salt
1 Tbsp olive oil
1 Tbsp butter

Instructions:

Grease a large frying pan with a tablespoon of olive oil and heat up over medium heat. Add the chicken thighs and season with salt and pepper to taste. Cook over medium heat for 5-6 minutes, turning once. Remove from the heat and set them aside.

Peel and finely chop the onion. Peel and mince the garlic. Finely chop the red pepper. Roughly chop the tomato. 

Add the onions, garlic, and red peppers to the pan. Cook for another 8-10 minutes, stirring occasionally. 

Now, add the tomatoes, olives, cumin seeds, and cayenne. Add the chicken back to the pan and cover with a lid. Continue to simmere over low heat until the meat is cooked (10-15 minutes). Finally, add fresh cilantro and remove from the heat. Set it aside.

Cut the cauliflower into smaller florets. Add them to a food processor along with garlic powder, dried parsley, lemon juice, and salt. Process until cauliflower resembles rice. 

Heat the remaining tablespoon of olive oil and butter in a large frying pan. Add the cauliflower rice and cook for 5 minutes over medium-high heat, stirring constantly. 

Serve the stew over the cauliflower rice and enjoy!

Nutritional breakdown per serving  (recipe makes 4 servings)

295 Calories
23.5g Protein
17.2g Fat
5.5g Fiber
14.2g Total Carbs
8.5g NET Carbs