This meal is very flavorful and comforting. Definitely going to be making this Spanish rice in the future with some spicy shrimp/mussels, I think.
INGREDIENTS
1 whole lemon
1 yellow onion
1 red bell pepper
2 oz sour cream
0.5 tsp Spanish-style seasoning (saffron, paprika, and garlic powder)
0.5 oz sliced almonds
2-5 oz chicken cutlets
6.5 oz cauliflower rice
1.5 oz tomato paste
DIRECTIONS
1. Zest half of the lemon with a microplane over a small bowel. Quarter the lemon.
2. Cut ends off yellow onion and discard peel. Halve lengthwise. Small dice into pieces, about 0.25 in each.
3. Medium dice red bell pepper into pieces, about 0.5 in each.
4. Place sour cream, 1 tsp lemon zest, and a pinch of the Spanish-style seasoning in a second small bowl. Add 1 tsp of water at a time until your mixture reaches a drizzling consistency. Season with salt and pepper to taste.
5. Place sliced almonds in a dry, large saute pan over medium heat. Toast 2-3 minutes, shaking pan frequently.
6. Transfer almonds to a cutting board, allowing to cool, and then roughly chop.
7. Pat chicken cutlets dry with paper towels. Season with salt and pepper.
8. Heat 1.5 tbsp cooking oil in a second large saute pan over medium-high heat. Add chicken to the hot pain, cooking 4-6 minutes on each side. Transfer to a cutting board.
9. Heat 1 tbsp cooking oil in the pan used for almonds over medium-high heat. Add onion to the hot pan. Season with salt and pepper. Cook 3-4 minutes or until translucent, stirring occasionally.
10. Add cauliflower rice and bell pepper. Stir to combine, cooking for 4-5 minutes.
11. Add tomato paste, remaining Spanish-style seasoning, 1 tbsp butter, 2 tbsp of water, and juice from one lemon wedge. Season with 0.25 tsp salt and a pinch of pepper, cooking for 2-3 minutes until tomato paste is incorporated and butter has melted.
12. Cut chicken cutlets into 5-7 slices.
13. Divide Spanish rice between places. Fan chicken over the top, drizzling with smoky lemon crema. Garnish with toasted almonds. Serve w/ a lemon wedge on the side.
This recipe serves 2.
MACRO INFO
610 Calories, 37g Fat, 18g Net Carbs, 49g Protein
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