Smoky Chicken Cauliflower "Paella"

with Saffron

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Low-Carb
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Low-Carb
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Instructions

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1 Prep ingredients

Cut chicken breasts to cubes. Grate cauliflower with a box grater, or chop it to small crumbles with a sharp knife. Peel and mince onion and garlic. Cut bell pepper to small cubes. Halve cherry tomatoes, rinse and chop parsley.

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2 Fry chicken

Heat oil in a large pan over high heat. Fry chicken for 3-4 minutes until nicely browned.

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3 Cook

Reduce heat to medium high, and add onion, garlic, bell pepper, tomatoes, dry spices, infused saffron, water and crumbled chicken stock cube. Cook over low heat, uncovered, stirring occasionally, for 10 minutes.

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4 Add and serve

Add grated or chopped cauliflower. Cook for about 5 more minutes. Season with salt and pepper to taste. Finish with chopped fresh parsley and lemon wedges.

Tips for fussy eaters

Go easy on the spice and serve with fried potatoes.

Pro tip

Make sure not to over-cook the cauliflower so you have a plate full of goodness and crunch.

A flavour packed dish with a delicious saffron taste!

Cooking Time: 30 min

Cals 450 · Prot 53.8 · Carbs 47.5 · Fat 9.6

Ingredients

Number of people

Paella

Chicken breast 400 Grams
Cauliflower 400 Grams
Cherry tomatoes 200 Grams
Olive oil 2 Tbsp
Smoked paprika powder 3 Grams
Chilli flakes 1 Grams
Saffron (infused) 10 ML
Water 100 ML
Chicken stock cube 0.5 Pieces
Salt 0.75 Tsp
Black pepper 0.5 Tsp

To serve

Fresh parsley 20 Grams
Lemon 1 Pieces

A flavour packed dish with a delicious saffron taste!

Cooking Time: 30 min

Cals 450 · Prot 53.8 · Carbs 47.5 · Fat 9.6

Instructions

photo

1 Prep ingredients

Cut chicken breasts to cubes. Grate cauliflower with a box grater, or chop it to small crumbles with a sharp knife. Peel and mince onion and garlic. Cut bell pepper to small cubes. Halve cherry tomatoes, rinse and chop parsley.

photo

2 Fry chicken

Heat oil in a large pan over high heat. Fry chicken for 3-4 minutes until nicely browned.

photo

3 Cook

Reduce heat to medium high, and add onion, garlic, bell pepper, tomatoes, dry spices, infused saffron, water and crumbled chicken stock cube. Cook over low heat, uncovered, stirring occasionally, for 10 minutes.

photo

4 Add and serve

Add grated or chopped cauliflower. Cook for about 5 more minutes. Season with salt and pepper to taste. Finish with chopped fresh parsley and lemon wedges.

Tips for fussy eaters

Go easy on the spice and serve with fried potatoes.

Pro tip

Make sure not to over-cook the cauliflower so you have a plate full of goodness and crunch.

Ingredients

Number of people

Paella

Chicken breast 400 Grams
Cauliflower 400 Grams
Cherry tomatoes 200 Grams
Olive oil 2 Tbsp
Smoked paprika powder 3 Grams
Chilli flakes 1 Grams
Saffron (infused) 10 ML
Water 100 ML
Chicken stock cube 0.5 Pieces
Salt 0.75 Tsp
Black pepper 0.5 Tsp

To serve

Fresh parsley 20 Grams
Lemon 1 Pieces
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