Paleo Arroz Chaufa

Transform your weeknight dinner routine with this vibrant and wholesome Paleo Arroz Chaufa, a Peruvian-inspired fried rice dish reimagined for a grain-free lifestyle! Made with perfectly seasoned cauliflower rice, tender chunks of chicken, crispy bacon, and a medley of fresh vegetables, this recipe is bursting with flavor and packed with nutrient-dense ingredients. The use of coconut aminos and sesame oil creates a rich, savory umami profile, while the addition of fresh garlic, ginger, and a squeeze of lime brings a zesty, aromatic twist. Ready in just 40 minutes, this paleo-friendly, gluten-free meal is perfect for those seeking a healthy spin on classic comfort food. Serve it hot and garnish with fresh cilantro and lime wedges for an irresistibly refreshing finish!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 head cauliflower
• 1 pound chicken breast
• 0.25 cup coconut aminos
• 2 tablespoons sesame oil
• 3 large eggs
• 1 medium bell pepper
• 3 stalks green onions
• 3 cloves garlic
• 1 inch fresh ginger
• 4 slices cooked bacon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 large lime
• 0.5 cup cilantro

Directions

Step 1

Begin by preparing the cauliflower rice. Chop the head of cauliflower into florets, then pulse them in a food processor until they resemble rice grains. Set aside.

Step 2

Cut the chicken breast into small, bite-sized cubes. Season with salt and pepper.

Step 3

Dice the bell pepper and thinly slice the green onions, separating the white and green parts. Mince the garlic and grate the ginger.

Step 4

In a large skillet or wok over medium-high heat, add 1 tablespoon of sesame oil and once hot, scramble the eggs. Cook, stirring, until just done, then remove from the skillet and set aside.

Step 5

In the same skillet, add another tablespoon of sesame oil. Add the chicken pieces and cook for about 5-7 minutes, or until fully cooked through and slightly golden on the outside.

Step 6

Add the minced garlic, grated ginger, diced bell pepper, and the white parts of the green onions to the skillet. Sauté for an additional 2-3 minutes until the vegetables are soft.

Step 7

Stir in the cauliflower rice and pour the coconut aminos over the mixture. Cook for about 5 minutes, stirring often, until the cauliflower is tender.

Step 8

Fold in the scrambled eggs and cooked bacon pieces. Stir everything together and let it heat through, about 2 more minutes.

Step 9

Remove from heat and add the green parts of the green onions and cilantro. Squeeze the juice of one lime over the dish and give it a final stir.

Step 10

Serve hot, garnished with extra cilantro and lime wedges if desired.

Nutrition Facts

Serving size	(1602.9g)

Amount per serving	% Daily Value*
Calories	1572.8

Total Fat 72.1g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 16.2g
Cholesterol 979.8mg	0%
Sodium 6594.6mg	0%
Total Carbohydrate 67.6g	0%
Dietary Fiber 19.1g	0%
Total Sugars 30.1g
Protein 172.2g	0%

Vitamin D 128.1IU	0%
Calcium 384.9mg	0%
Iron 10.0mg	0%
Potassium 4090.2mg	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: 40.4%

Protein: 42.8%

Carbs: 16.8%