Cauliflower Rice Paella

One plate is the amount the calories and protein above are for.

• 6 oz chicken thigh, boneless and cut into 1-inch pieces
• 2 oz chorizo, sliced
• 1 cup cooked cauliflower rice (from about 1.5 cups raw riced)
• 1.25 cups cooked spinach (from about 12 oz raw)
• 1 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 1 tsp smoked paprika
• 1 pinch saffron
• 2 cloves garlic, minced
• 1 tbsp olive oil

• 12 oz chicken thigh, boneless and cut into 1-inch pieces
• 4 oz chorizo, sliced
• 2 cups cooked cauliflower rice (from about 3 cups raw riced)
• 2 1/2 cups cooked spinach (from about 24 oz raw)
• 2 cups cooked green beans (from about 1.5 cups raw, trimmed)
• 2 tsp smoked paprika
• 2 pinch saffron
• 4 cloves garlic, minced
• 2 tbsp olive oil

• 24 oz chicken thigh, boneless and cut into 1-inch pieces
• 8 oz chorizo, sliced
• 4 cups cooked cauliflower rice (from about 6 cups raw riced)
• 5 cups cooked spinach (from about 48 oz raw)
• 4 cups cooked green beans (from about 1.5 cups raw, trimmed)
• 4 tsp smoked paprika
• 4 pinch saffron
• 8 cloves garlic, minced
• 4 tbsp olive oil

• 36 oz chicken thigh, boneless and cut into 1-inch pieces
• 12 oz chorizo, sliced
• 6 cups cooked cauliflower rice (from about 9 cups raw riced)
• 7 1/2 cups cooked spinach (from about 72 oz raw)
• 6 cups cooked green beans (from about 1.5 cups raw, trimmed)
• 6 tsp smoked paprika
• 6 pinch saffron
• 12 cloves garlic, minced
• 6 tbsp olive oil

• 48 oz chicken thigh, boneless and cut into 1-inch pieces
• 16 oz chorizo, sliced
• 8 cups cooked cauliflower rice (from about 12 cups raw riced)
• 10 cups cooked spinach (from about 96 oz raw)
• 8 cups cooked green beans (from about 1.5 cups raw, trimmed)
• 8 tsp smoked paprika
• 8 pinch saffron
• 16 cloves garlic, minced
• 8 tbsp olive oil

1. Warm the olive oil in a wide pan over medium heat and cook the sliced chorizo, 3 to 4 minutes, until it browns, releases its red oil, and reaches 145°F, then spoon off most of the fat so the dish does not go greasy.

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2. Add the chicken thigh and brown it, 6 to 8 minutes, turning, until it reaches 165°F in the center with no pink, then set the chicken and chorizo aside.

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3. Soften the garlic in the pan, about 1 minute, until fragrant, then stir in the smoked paprika and saffron for 30 seconds until they smell toasty.

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4. Stir in the cauliflower rice and cook, 4 to 5 minutes, until it is just tender and steaming.

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5. Add the green beans and cook, 5 to 6 minutes, until tender but still bright green.

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6. Add the spinach and cook, 2 to 3 minutes, until it wilts down, then fold the chicken and chorizo back through.

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7. Taste, adjust the salt, and serve warm.

• Calories711
• Protein59g
• Carbs19g
• Fat44g
• Fiber7g
• Sodium950mg

• A Healthy Weight
• Blood Sugar
• Eating Well

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