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

A zesty, hearty gumbo featuring tender chicken breast and succulent shrimp simmered with vibrant bell peppers, onions, celery, and tomatoes, finished off with a kick of spice. Served over fluffy cauliflower rice, this dish is a low-calorie, protein-packed delight that satisfies both your taste buds and nutritional goals.

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NUTRITION

372kcal
Protein
58.3g
Fat
5.7g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (skinless)

3 oz Shrimp, raw

1.5 cups Cauliflower Rice

0.5 cup Red Bell Pepper, diced

0.25 cup Onion, diced

1 stalk Celery, chopped

0.5 cup Diced Tomatoes

1 clove Garlic, minced

1 tsp Spices (Smoked Paprika and Cayenne Pepper)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray.

  • 2

    Season the chicken breast with a pinch of smoked paprika, cayenne pepper, salt, and pepper. Sear the chicken on both sides until lightly browned, then remove and set aside.

  • 3

    In the same skillet, add minced garlic, diced onion, celery, and red bell pepper. Sauté until softened, about 3-4 minutes.

  • 4

    Add diced tomatoes and return the seared chicken (cut into bite-sized pieces) to the skillet. Let the flavors meld for 2-3 minutes.

  • 5

    Stir in the shrimp and cook until they are pink and opaque, roughly 3-4 minutes. Avoid overcooking for tender shrimp.

  • 6

    In a separate pan, warm the cauliflower rice over medium heat for 2-3 minutes to lightly steam it.

  • 7

    Combine the gumbo mixture with the spiced vegetables over low heat, adjust seasoning with additional cayenne or paprika if desired.

  • 8

    Serve the spicy shrimp and chicken gumbo over a bed of warm 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

A zesty, hearty gumbo featuring tender chicken breast and succulent shrimp simmered with vibrant bell peppers, onions, celery, and tomatoes, finished off with a kick of spice. Served over fluffy cauliflower rice, this dish is a low-calorie, protein-packed delight that satisfies both your taste buds and nutritional goals.

NUTRITION

372kcal
Protein
58.3g
Fat
5.7g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (skinless)

3 oz Shrimp, raw

1.5 cups Cauliflower Rice

0.5 cup Red Bell Pepper, diced

0.25 cup Onion, diced

1 stalk Celery, chopped

0.5 cup Diced Tomatoes

1 clove Garlic, minced

1 tsp Spices (Smoked Paprika and Cayenne Pepper)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray.

  • 2

    Season the chicken breast with a pinch of smoked paprika, cayenne pepper, salt, and pepper. Sear the chicken on both sides until lightly browned, then remove and set aside.

  • 3

    In the same skillet, add minced garlic, diced onion, celery, and red bell pepper. Sauté until softened, about 3-4 minutes.

  • 4

    Add diced tomatoes and return the seared chicken (cut into bite-sized pieces) to the skillet. Let the flavors meld for 2-3 minutes.

  • 5

    Stir in the shrimp and cook until they are pink and opaque, roughly 3-4 minutes. Avoid overcooking for tender shrimp.

  • 6

    In a separate pan, warm the cauliflower rice over medium heat for 2-3 minutes to lightly steam it.

  • 7

    Combine the gumbo mixture with the spiced vegetables over low heat, adjust seasoning with additional cayenne or paprika if desired.

  • 8

    Serve the spicy shrimp and chicken gumbo over a bed of warm cauliflower rice.