Low Carb Arroz con Pollo

Transform your weeknight meals with this vibrant and flavorful Low Carb Arroz con Pollo! This healthier spin on the classic Spanish-inspired dish swaps traditional rice for tender cauliflower rice, making it a guilt-free, keto-friendly option. Succulent chicken thighs are perfectly seasoned and paired with a fragrant blend of cumin, paprika, and turmeric, while sautéed onion, bell peppers, and garlic create a rich, savory base. A touch of fresh cilantro and zesty lime wedges add a bright, refreshing finish. Ready in just 50 minutes, this one-pan, gluten-free recipe is perfect for easy cleanup and ensures a nutritious, delicious dinner for the whole family. Keywords: low carb arroz con pollo, keto-friendly dinner, cauliflower rice recipes, one-pan chicken recipes, gluten-free meals.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs, boneless and skinless
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 1 medium Red bell pepper, chopped
• 3 pieces Garlic cloves, minced
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Turmeric
• 1 cup Chicken broth
• 4 cups Cauliflower rice
• 0.5 cup Frozen peas
• 0.25 cup Fresh cilantro, chopped
• 1 piece Lime, cut into wedges
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

Step 3

Add the chicken thighs to the skillet and cook for about 5 minutes on each side, or until browned. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and red bell pepper, sautéing for 3-4 minutes until the onion becomes translucent.

Step 5

Stir in the minced garlic, cumin, paprika, and turmeric, cooking for an additional 1 minute until fragrant.

Step 6

Pour in the chicken broth, scraping any brown bits from the bottom of the skillet. Bring to a simmer.

Step 7

Add the cauliflower rice to the skillet and stir to combine with the vegetables and broth.

Step 8

Nestle the chicken thighs back into the skillet, embedding them into the cauliflower rice mixture.

Step 9

Cover the skillet and cook on medium heat for 15 minutes, or until the chicken is fully cooked.

Step 10

Uncover the skillet and stir in the frozen peas. Cook for another 2-3 minutes until the peas are heated through.

Step 11

Sprinkle the chopped cilantro over the dish and serve with lime wedges on the side.

Nutrition Facts

Serving size	(1586.6g)

Amount per serving	% Daily Value*
Calories	1453.4

Total Fat 75.1g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 500mg	0%
Sodium 3454.6mg	0%
Total Carbohydrate 73.3g	0%
Dietary Fiber 24.8g	0%
Total Sugars 28.2g
Protein 127.7g	0%

Vitamin D 0IU	0%
Calcium 327.1mg	0%
Iron 12.9mg	0%
Potassium 3087.6mg	0%

*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.

Source of Calories

Fat: 45.7%

Protein: 34.5%

Carbs: 19.8%