NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast, diced

2 oz andouille sausage, sliced

1 tsp avocado oil

0.25 cup yellow onion, diced

0.25 cup green bell pepper, diced

0.25 cup celery, diced

1 clove garlic, minced

0.5 cup canned diced tomatoes

1.5 cup cauliflower rice

0.5 tsp smoked paprika

0.25 tsp dried oregano

0.25 tsp dried thyme

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup chicken bone broth

1 tbsp fresh parsley, chopped

PREPARATION

• 1

  Heat the avocado oil in a large skillet or Dutch oven over medium-high heat.

• 2

  Add the sliced andouille sausage and diced chicken breast to the pan, searing until the sausage is browned and the chicken is cooked through.

• 3

  Stir in the onion, bell pepper, and celery, sautéing for 4-5 minutes until the vegetables are tender and the onions are translucent.

• 4

  Add the minced garlic, smoked paprika, oregano, thyme, cayenne, salt, and black pepper, stirring for 1 minute until highly fragrant.

• 5

  Pour in the diced tomatoes and chicken bone broth, using a wooden spoon to scrape any flavorful browned bits off the bottom of the pan.

• 6

  Fold in the cauliflower rice, reduce the heat to medium-low, and simmer for 6-8 minutes until the liquid has mostly evaporated and the cauliflower is tender.

• 7

  Remove from heat and garnish with fresh chopped parsley before serving.