Chicken Paella

Prep time: 15-20 minutes

Cook Time: 30 minutes

Yield: 4 serving. Per serving: 1 Leaner | 3 Green | 2 Condiments | 1 Healthy Fat

Ingredients

3 tsp olive oil, divided

2 lbs raw boneless skinless chicken breast

1 small head cauliflower, cut into small florets

½ cup diced leeks

1 clove garlic, minced

2½ cups low-sodium chicken broth

1 cup diced canned tomatoes

1 medium green bell pepper, thinly sliced

1 medium red bell pepper, thinly sliced

½ tsp turmeric

¼ tsp salt

¼ tsp pepper

½ tsp parsley

¼ tsp saffron

¼ tsp red pepper flakes, or more to taste

10 large green stuffed olives, sliced

Directions:

1. Preheat oven to 375°F.

2. In an oven-proof skillet, heat two teaspoons of oil on medium-high. Cook chicken breast until internal temperature reaches 165°F. Remove from heat. When cool enough to handle, cut chicken into bite-sized pieces.

3. As the chicken cooks, prepare the cauliflower rice. Place batches of cauliflower florets in a food processor and pulse until rice-shaped pieces form.

4. Heat remaining oil over medium-high. Saute leeks until softened, about three to five minutes. Add the garlic and cook for one additional minute.

5. Mix in chicken, cauliflower rice, and remaining ingredients. Bring to a boil, cover, and transfer dish to oven.

6. Bake until liquid is absorbed, about 30 minutes.

Nutrition:

380 calories | 9g fat | 12g carbohydrates | 59g protein