Paleo Arroz Imperial

Discover the perfect fusion of tradition and healthy eating with this Paleo Arroz Imperial, a vibrant take on the classic Cuban comfort food. This grain-free recipe swaps traditional rice for riced cauliflower, creating a lighter yet equally satisfying base that soaks up the bold, well-balanced flavors of tender shredded chicken, aromatic spices like cumin and turmeric, and a zesty touch of lime juice. Packed with sautéed peppers, onions, and briny black olives, this hearty dish is finished with a sprinkle of fresh cilantro, making it an irresistible option for Paleo enthusiasts or anyone seeking a nutritious, gluten-free meal. Ready in just over an hour, this one-skillet wonder is perfect for weeknight dinners or meal prep, delivering all the warmth and depth of the original Arroz Imperial without the grains.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 large heads Cauliflower
• 4 tablespoons Olive oil
• 1.5 pounds Chicken breasts, boneless and skinless
• 2 teaspoons Sea salt
• 1 teaspoon Black pepper
• 1 large Onion, chopped
• 1 medium Green bell pepper, chopped
• 4 cloves Garlic, minced
• 3 tablespoons Tomato paste
• 1 cup Chicken broth
• 1 teaspoon Turmeric
• 1.5 teaspoons Ground cumin
• 0.5 cup Black olives, sliced
• 2 tablespoons Lime juice
• 0.25 cup Cilantro, chopped

Directions

Step 1

Start by preparing the cauliflower rice. Remove the leaves and core from the cauliflower. Cut into florets and pulse in a food processor until the texture resembles rice. Set aside.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts with 1 teaspoon of sea salt and 0.5 teaspoon of black pepper. Add the seasoned chicken to the skillet and sear on both sides until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet and set aside to rest.

Step 3

In the same skillet, add the remaining 2 tablespoons of olive oil. Add the chopped onion, green bell pepper, and minced garlic. Sauté until the onion is translucent and the peppers are tender, about 5 minutes.

Step 4

Stir in the tomato paste, chicken broth, turmeric, ground cumin, and the remaining sea salt and black pepper. Allow to simmer for 5 minutes to let the flavors meld.

Step 5

While the sauce is simmering, shred the cooked chicken breasts with two forks.

Step 6

Add the shredded chicken back to the skillet along with the cauliflower rice. Stir everything together until well combined. Allow to cook for an additional 10 minutes, stirring occasionally, until the cauliflower rice is tender and absorbs the flavors of the sauce.

Step 7

Stir in the sliced black olives and lime juice. Adjust seasonings to taste if needed.

Step 8

Garnish with chopped cilantro before serving.

Step 9

Serve hot as a hearty main dish that captures the spirit of traditional Arroz Imperial with a healthy, Paleo-friendly twist.

Nutrition Facts

Serving size	(3169.1g)

Amount per serving	% Daily Value*
Calories	2454.0

Total Fat 107.0g	0%
Saturated Fat 21.9g	0%
Polyunsaturated Fat 5.8g
Cholesterol 578.3mg	0%
Sodium 9106.9mg	0%
Total Carbohydrate 137.0g	0%
Dietary Fiber 48.2g	0%
Total Sugars 49.5g
Protein 254.3g	0%

Vitamin D 6.8IU	0%
Calcium 629.6mg	0%
Iron 24.4mg	0%
Potassium 8265.2mg	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: 38.1%

Protein: 40.2%

Carbs: 21.7%