Description
Quick keto jambalaya with chicken and chorizo
Ingredients
Scale
- 4 Tbsp olive oil
- 200 g Chorizo sausage – sliced into 1/2 inch pieces
- 200 g chicken thigh fillets – cubed
- 1 bell pepper – diced
- 1/2 small red onion – diced
- 1 stick of celery – diced
- 4 cloves of garlic – minced
- 3 Tbsp cajun spice mix
- 1/2 tsp salt
- 100 g passata or diced tomatoes
- 4 cups cauliflower rice
- Parsley
- Lemon
Instructions
- In a large skillet, heat the oil on a medium heat and add the pepper, onion, celery and garlic. Cook for 5 minutes until onion is translucent but not browned.
- Add the chicken and chorizo and cook for 6-7 minutes until chicken is browned and cooked through.
- Add the spice mix, tomato passata and cauliflower rice – cook for 6-7 minutes until cauliflower rice is cooked but still has a little bite – season with salt and pepper.
- Top with chopped parsley and a squeeze of lemon juice and serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 495
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 39 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 120 mg
Keywords: Keto Jambalaya, Chicken Jambalaya, Chorizo Jambalaya