Spicy Shrimp and Chicken Gumbo with Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Shrimp and Chicken Gumbo with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Spicy Shrimp and Chicken Gumbo with Cauliflower Rice

Enjoy a warming bowl of spicy shrimp and chicken gumbo, bursting with robust flavors and vibrant vegetables, served over a bed of light cauliflower rice. This dish perfectly balances lean protein and a medley of veggies with a kick of spice, making it a satisfying and hearty meal.

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NUTRITION

346kcal
Protein
43.4g
Fat
9.3g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 oz Shrimp

1 cup Cauliflower Rice

1/2 cup Red Bell Pepper (diced)

1/4 cup Yellow Onion (diced)

1/4 cup Celery (diced)

1 clove Garlic

1/2 cup Diced Tomatoes

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 tsp Spice Blend (Chili Powder, Paprika, Cayenne Pepper, Dried Thyme)

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PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat.

  • 2

    Add diced onions, celery, bell pepper, and garlic. Sauté until softened, about 3-4 minutes.

  • 3

    Stir in the spice blend and diced tomatoes, cooking for another minute to release the flavors.

  • 4

    Add the chicken breast (cut into bite-size pieces) and cook until lightly browned.

  • 5

    Pour in the low-sodium chicken broth and bring the mixture to a simmer.

  • 6

    Add the shrimp and allow to simmer for an additional 3-4 minutes until the shrimp are opaque and the chicken is cooked through.

  • 7

    While the gumbo simmers, prepare the cauliflower rice by steaming or lightly sautéing until tender, about 3 minutes.

  • 8

    Serve the gumbo hot over a bed of cauliflower rice.

Spicy Shrimp and Chicken Gumbo with Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Shrimp and Chicken Gumbo with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Spicy Shrimp and Chicken Gumbo with Cauliflower Rice

Enjoy a warming bowl of spicy shrimp and chicken gumbo, bursting with robust flavors and vibrant vegetables, served over a bed of light cauliflower rice. This dish perfectly balances lean protein and a medley of veggies with a kick of spice, making it a satisfying and hearty meal.

NUTRITION

346kcal
Protein
43.4g
Fat
9.3g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 oz Shrimp

1 cup Cauliflower Rice

1/2 cup Red Bell Pepper (diced)

1/4 cup Yellow Onion (diced)

1/4 cup Celery (diced)

1 clove Garlic

1/2 cup Diced Tomatoes

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 tsp Spice Blend (Chili Powder, Paprika, Cayenne Pepper, Dried Thyme)

PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat.

  • 2

    Add diced onions, celery, bell pepper, and garlic. Sauté until softened, about 3-4 minutes.

  • 3

    Stir in the spice blend and diced tomatoes, cooking for another minute to release the flavors.

  • 4

    Add the chicken breast (cut into bite-size pieces) and cook until lightly browned.

  • 5

    Pour in the low-sodium chicken broth and bring the mixture to a simmer.

  • 6

    Add the shrimp and allow to simmer for an additional 3-4 minutes until the shrimp are opaque and the chicken is cooked through.

  • 7

    While the gumbo simmers, prepare the cauliflower rice by steaming or lightly sautéing until tender, about 3 minutes.

  • 8

    Serve the gumbo hot over a bed of cauliflower rice.