This is a request made frequently by many of my clients. It also makes a lot so you can use it for lunch and possibly dinner again.
Ingredients:
- 6 skinless chicken breasts
- 1 teaspoon cilantro
- 1/2 teaspoon of rosemary
- 1/4 teaspoon fresh ground black pepper
- 2 teaspoons olive oil
- 1 link Portuguese chorizzo, sliced
- 1 cup onion, chopped
- 1/2 cup red bell pepper, chopped
- 1 14oz can of stewed tomatoes
- 1 teaspoon sweet paprika
- 2 teaspoons of creole seasoning (I like tony’s )
- 1 garlic clove, minced
- 2 cups chicken broth
- 1 cup of low sodium tomato broth ( gluten free)
- 3/4 lb large shrimp, peeled and deveined
- 1 cup asparagus, diced
- 1/2 cup of broccoli
- 1 head of cauliflower (for the rice)
- 2 tablespoons of olive oil may
- 1 teaspoon of dijon mustard
- 1 clove of garlic
Directions:
- set your slow cooker to 4 hours
- sprinkle chicken with cilantro, 1/2 teaspoon rosemary, and black pepper.
- pour in broth, oil, tomato broth, and tomatoes.
- add chicken, shrimp, and chorizo
- add onion, bell pepper, broccoli, asparagus
- add paprika and garlic
- cover and let cook for 4 hours
Cauliflower Rice
In a seprate microwavable dish chop cauliflower into small pieces and add two tablespoons of water. Microwave for 7-9 minutes or until cooked throughout. Mash with a potato masher until “rice like”.
Add mayo, dijon mustard, and garlic mix thoroughly. Place Paella over the top of the rice.
Enjoy!
Fit Chic