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Cauliflower Rice Paella with Chicken and Seafood

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MON
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07.21.15
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Bite it! Hungry Girl's Cauliflower Rice Paella
HG's Cauliflower Rice Paella

Twice as Nice as Rice

These days, cauliflower rice is the MVP at Hungryland. And in this mixed paella dish, it reigns supreme once again!

Prep: 35 minutes
Cook: 40 minutes

Ingredients:
4 cups roughly chopped cauliflower (about 1 medium head)
1 tsp. turmeric
1 tsp. paprika
1/4 tsp. ground thyme
8 oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/4 tsp. + 1/8 tsp. each salt and black pepper
1 cup sliced onion
1 cup chopped red bell pepper
1 tbsp. chopped garlic
2 cups chopped tomatoes
1/8 tsp. cayenne pepper
1 cup frozen peas
3/4 cup fat-free chicken broth
2 bay leaves
8 oz. raw shrimp, peeled, tails removed, deveined
6 oz. raw scallops, cut into bite-sized pieces
1 tbsp. lemon juice
Optional seasonings: additional salt and black pepper

Directions:
Pulse cauliflower in a blender until reduced to rice-like pieces, working in batches as needed. Transfer to a bowl. Sprinkle with 1/2 tsp. turmeric, 1/2 tsp. paprika, and 1/8 tsp. thyme. Mix well.  

Bring a large pot (with a lid) sprayed with nonstick spray to medium heat. Season chicken with 1/8 tsp. each salt and black pepper. Cook for about 4 minutes per side, until cooked through. Transfer chicken to a cutting board.

Remove pot from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add onion, bell pepper, and garlic. Cook and stir until veggies have softened, about 5 minutes.

Add tomatoes, cayenne pepper, and remaining 1/2 tsp. turmeric, 1/2 tsp. paprika, 1/4 tsp. each salt and black pepper, and 1/8 tsp. thyme. Cook and stir until tomatoes have softened, about 3 minutes.


Add cauliflower, peas, broth, and bay leaves. Bring to a boil.

Reduce to a simmer. Cover and cook for 6 minutes.

Meanwhile, roughly chop chicken.

Add shrimp, scallops, and chopped chicken. Cook and stir until seafood is fully cooked, about 5 minutes.

Add lemon juice and stir. Cover and remove from heat. Let stand for 10 minutes.

Remove bay leaves.

MAKES 4 SERVINGS

Serving Size: 1/4th of recipe (about 1 3/4 cups)
Calories: 251
Fat: 2.5g
Sat Fat: 0.5g
Sodium: 771mg
Carbs: 22.5g
Fiber: 7g
Sugars: 9.5g
Protein: 33.5g

PointsPlus® value 6*
SmartPoints® value 3*

Fight it! Chicken & Seafood Paella, Average
Chicken & Seafood Paella, Average

Your Rice Does Not Entice…

Rice is kind of a bummer. It doesn’t give you a lot of bang for your calorie buck; plus, the taste is so neutral that it requires a lot of add-ins for flavor. Paella is basically queen of the rice-plus-stuff formula. Bummer part two: Paella is traditionally cooked with a LOT of oil. We salvaged this classic dish from the depths of calorie disaster by making some smart switches. Replacing the rice with cauliflower was key, but we also scrapped the oily element. When you're starting with veggies and lean protein, why mess things up with excess fat? Exactly. This dish has non-bummer dinner party written all over it...

Serving Size: 1 portion (about 1 1/2 cups)
Calories: 675
Fat: 24.5g
Sodium: 1,750mg
Carbs: 72.5g
Fiber: 2.5g
Sugars: 6.5g
Protein: 35.5g

PointsPlus® value 17*

 
 

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*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints
® trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.



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