Arroz con pollo is a traditional dish of Spain and Latin America, closely related to paella. Authentic Arroz Con Pollo, or chicken and rice, is the ultimate one-pan meal. It's a classic dish that I created a healthier spin on that I now love to cook for my family. This quick and easy dish is prefect for a busy weeknight.
Arroz con Pollo: Serves 4
Total Time: 30 minutes
INGREDIENTS:
1¾ lbs. boneless, skinless chicken breasts
¼ tsp each: salt & pepper (Optional)
2 cloves garlic, minced
1 scallion, minced
4 cups cauliflower “rice”
1½ cups cherry tomatoes, halved
40 green pitted olives
½ cup green beans, cut into ¼-inch pieces
DIRECTIONS:
Preheat oven to 350°F.
Season chicken with salt and pepper, and place on a lightly greased baking sheet.
Roast chicken in oven until internal temperature reaches 165°F, about 20 minutes.
Once chicken breasts are cooked, remove from oven and set aside to rest.
Meanwhile, combine all of the remaining ingredients in a pot.
Simmer on low for 8 to 10 minutes.
When finished, slice the chicken and serve with cauliflower “rice.”
Tip: For a more traditional take on this dish, cut the chicken into bite-sized pieces and combine with the remaining ingredients in a pot (instead of roasting).
Simmer on medium heat for about 10 to 12 minutes, or until chicken reaches an internal temperature of 165°F.
Per Serving: 340 calories | 43g protein | 15g carbohydrate | 10g fat
ENJOY!
1L/3G/1F/1C
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