Paleo Chicken With Sweet Potato And Cauliflower Rice Recipes

PALEO CAULIFLOWER RICE

Paleo Cauliflower Rice image

This paleo recipe is so quick, easy, and delicious and really a great substitute for rice if you're trying to eat low-carb. Your whole family will love it!

Provided by Lauren S

Categories Fruits and Vegetables Vegetables Cauliflower Rice

Time 15m

Yield 4

Number Of Ingredients 3

Ingredients

1 large head cauliflower, cut into large chunks
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

Steps:

Place cauliflower chunks in a food processor and pulse until broken down into rice-size pieces.
Heat olive oil in a skillet over medium heat; add cauliflower 'rice', salt, and pepper. Cover skillet and cook until heated through, 3 to 5 minutes. Remove lid and fluff 'rice' with a fork.

Nutrition Facts : Calories 113.3 calories, Carbohydrate 11.1 g, Fat 7 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 63 mg, Sugar 5 g

PALEO CHICKEN WITH SWEET POTATO AND CAULIFLOWER RICE

Paleo Chicken with Sweet Potato and Cauliflower Rice image

Delicious full meal for everyone, especially you paleos!

Provided by Allrecipes Member

Categories Cauliflower Rice

Time 35m

Yield 2

Number Of Ingredients 10

Ingredients

¼ head cauliflower, cut into florets
1 skinless, boneless chicken breast, halved
1 tablespoon paprika
salt and ground black pepper to taste
1 ½ tablespoons coconut oil, divided
1 cup cubed sweet potato
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
cauliflower greens (optional)
1 lemon wedge

Steps:

Run cauliflower florets through the food processor until it resembles grains of rice.
Season chicken with paprika, salt, and pepper; allow to come to room temperature.
Heat half the coconut oil in a skillet over medium heat. Stir sweet potato into hot oil until coated; add cinnamon and nutmeg. Cover skillet and cook until potatoes are slightly tender, about 4 minutes. Stir cauliflower 'rice' into sweet potato mixture, reduce heat to low, and cook, stirring occasionally, until sweet potatoes and cauliflower are tender, 10 to 15 minutes.
Heat remaining coconut oil in a separate skillet over medium heat. Add chicken to hot oil and cook until lightly browned, 3 to 4 minutes. Flip chicken breast and stir cauliflower greens into the same skillet, evenly coating with oil. Cover skillet and cook until chicken is no longer pink in the center and greens are tender, about 3 more minutes. Squeeze lemon juice over chicken mixture.

Nutrition Facts : Calories 313.5 calories, Carbohydrate 21.1 g, Cholesterol 67.2 mg, Fat 14.2 g, Fiber 6.2 g, Protein 27.6 g, SaturatedFat 10.5 g, Sodium 118.2 mg, Sugar 5.1 g

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