This low carb arroz con pollo recipe is a healthy version of the classic spanish chicken and rice dish.
Season chicken with 1/4 tsp salt, garlic powder, oregano, and pepper.
Heat the skillet on medium heat and add 1/2 tsp of oil.
Saute chicken until browned on both sides. Remove chicken from skillet and set aside.
Wipe down skillet and add remaining oil, peppers, garlic, cilantro, and onion.
Saute for a few minutes. Add water, tomato paste, Sazon, and 1/4 tsp salt.
Return chicken to skillet and cook on medium heat for 15 minutes.
Stir and turn chicken and cook for another 15 minutes or until chicken is cooked through. Remove chicken from skillet and set aside.
Add Riced cauliflower to the same skillet and turn heat to medium-high and saute for a few minutes. Stir in chicken broth and bring to a simmer.
Return chicken back to skillet and simmer until liquid has reduced and chicken is heated through.
Garnish with extra cilantro
Calories: 245
Net Carbs: 9 g