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

Experience a warming bowl of spicy gumbo featuring tender chicken breast and succulent shrimp simmered with aromatic vegetables and bold spices, and served over a bed of light, fluffy cauliflower rice for a satisfying, clean meal.

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NUTRITION

356kcal
Protein
49.6g
Fat
9.4g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3 oz Shrimp

1.5 cups Cauliflower Rice

1 tsp Olive Oil

1/2 cup Low Sodium Chicken Broth

1/2 cup Diced Tomatoes

1/4 cup Onion, chopped

1/4 cup Bell Pepper, diced

2 cloves Garlic, minced

Spices (Cayenne, Paprika, Thyme, Bay Leaf, Salt, Pepper) to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Sauté the chopped onion, diced bell pepper, and minced garlic until softened and fragrant.

  • 3

    Add the chicken breast pieces and cook until lightly browned on all sides.

  • 4

    Stir in the diced tomatoes, a pinch each of cayenne pepper, paprika, thyme, a bay leaf, salt, and black pepper.

  • 5

    Pour in the low sodium chicken broth and allow the mixture to simmer for about 5-7 minutes, until the chicken is nearly cooked through.

  • 6

    Add the shrimp and simmer for an additional 3-4 minutes until the shrimp turn pink and are cooked.

  • 7

    In a separate pan, warm the cauliflower rice over low heat until just tender.

  • 8

    Serve the gumbo over a bed of cauliflower rice, adjusting spices as desired.

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

Experience a warming bowl of spicy gumbo featuring tender chicken breast and succulent shrimp simmered with aromatic vegetables and bold spices, and served over a bed of light, fluffy cauliflower rice for a satisfying, clean meal.

NUTRITION

356kcal
Protein
49.6g
Fat
9.4g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3 oz Shrimp

1.5 cups Cauliflower Rice

1 tsp Olive Oil

1/2 cup Low Sodium Chicken Broth

1/2 cup Diced Tomatoes

1/4 cup Onion, chopped

1/4 cup Bell Pepper, diced

2 cloves Garlic, minced

Spices (Cayenne, Paprika, Thyme, Bay Leaf, Salt, Pepper) to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Sauté the chopped onion, diced bell pepper, and minced garlic until softened and fragrant.

  • 3

    Add the chicken breast pieces and cook until lightly browned on all sides.

  • 4

    Stir in the diced tomatoes, a pinch each of cayenne pepper, paprika, thyme, a bay leaf, salt, and black pepper.

  • 5

    Pour in the low sodium chicken broth and allow the mixture to simmer for about 5-7 minutes, until the chicken is nearly cooked through.

  • 6

    Add the shrimp and simmer for an additional 3-4 minutes until the shrimp turn pink and are cooked.

  • 7

    In a separate pan, warm the cauliflower rice over low heat until just tender.

  • 8

    Serve the gumbo over a bed of cauliflower rice, adjusting spices as desired.