A day late posting this week’s first recipe because I was busy moving all weekend and didn’t have time to cook yesterday! ♀️ I wanted something simple and comforting this week, since the move really exhausted me For those of you who aren’t to fond of vegetables, sneaking some spinach into a sauce is a great way too add nutritional value, without an overwhelming flavor!
Servings: 3
Calories per serving: 269 cal
Protein per serving: 34 g
Carbs per serving: 6 g
Ingredients:
1.5 lbs boneless skinless chicken breasts
2 tablespoon olive oil
2 tablespoon paprika
3 cups raw spinach
4 cloves garlic
1 cup low-sodium chicken broth
½ cup half and half
¼ cup Parmesan cheese
2.5 cups riced cauliflower
Directions:
1. Slice chicken breasts lengthwise to create thinner, wide slices. Sprinkle 2 tablespoon paprika on top side of chicken and rub in, then sprinkle the other 1 tablespoon on the other side of chicken and rub in.
2. Add 1 tablespoon olive oil to skillet and heat over medium-high heat. Add chicken and cook for about 5-8 mins on both sides until chicken is done in the middle. Then set aside.
3. While chicken is cooking, add other tablespoon olive oil to a separate pan over medium heat. Add garlic to pan and let cook for 1 min until it starts to brown. Then add chicken broth and half & half to pan and bring to a simmer. Add spinach and Parmesan and cook for 3 more mins, then remove pan from heat.
4. Prepare cauliflower rice by adding frozen “rice” to empty pan that chicken was cooked in and stir often until hot. Spoon rice on plate, top with chicken, spinach, and cream sauce and enjoy!
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