NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz chicken andouille sausage

0.5 cup yellow onion

0.25 cup celery

0.25 cup green bell pepper

0.5 cup okra

1 cup low-sodium chicken broth

0.5 tbsp extra virgin olive oil

1 tsp arrowroot powder

1 cup cauliflower rice

1 tsp smoked paprika

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast and slice the chicken andouille sausage into rounds.

• 2

  Heat the olive oil in a large pot over medium heat. Add the chicken and sausage, browning for 5-6 minutes until cooked through.

• 3

  Add the diced onion, celery, and green bell pepper to the pot. Sauté for 4 minutes until the vegetables begin to soften.

• 4

  Stir in the smoked paprika, dried thyme, garlic powder, sea salt, black pepper, and arrowroot powder, coating the meat and vegetables evenly.

• 5

  Slowly pour in the chicken broth while stirring constantly to prevent clumps from the arrowroot.

• 6

  Add the sliced okra to the pot and bring the mixture to a gentle simmer. Cover and cook for 10-12 minutes until the broth has thickened slightly.

• 7

  While the gumbo simmers, steam the cauliflower rice in a separate pan or microwave until tender.

• 8

  Serve the hot gumbo over the cauliflower rice and enjoy immediately.