YOUR SOLIN GENERATED RECIPE
Lean Shrimp and Chicken Cauliflower Rice Jambalaya
A vibrant, low-calorie jambalaya featuring succulent shrimp and tender chicken breast, served over a bed of cauliflower rice. This twist on a classic Cajun dish delivers bold flavors with a lighter touch, accentuated by fresh vegetables and aromatic spices.
INGREDIENTS
3 oz cooked shrimp
3 oz skinless chicken breast
1 cup cauliflower rice
1/4 medium yellow onion (chopped)
1/4 medium green bell pepper (chopped)
1 stalk celery (chopped)
1 garlic clove (minced)
1/2 cup diced tomatoes
1 tbsp olive oil
1 tsp Cajun seasoning
Salt & Black Pepper to taste
PREPARATION
In a large skillet, heat olive oil over medium heat.
Add chopped onion, green bell pepper, celery, and minced garlic. Sauté until the vegetables are softened, about 3-4 minutes.
Add diced chicken breast pieces and cook until lightly browned on all sides, about 5-6 minutes.
Stir in Cajun seasoning, salt, and black pepper.
Add the cauliflower rice and diced tomatoes, stirring to combine with the veggies and chicken. Cook for an additional 2 minutes.
Gently fold in the cooked shrimp and allow the flavors to meld for another 2 minutes, heating the shrimp through without overcooking.
Adjust seasoning as needed, then serve hot.