Mediterranean Chicken-Spinach Stew
Basil Cauli-Rice
Ingredients
- 1 onion, chopped
- 2 carrots, chopped
- 3 Tbsp avocado oil
- 6 cloves garlic, minced
- 8 boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 (28-oz) can diced tomatoes, drained
- 2 cups organic chicken broth
- 1 Tbsp Italian seasoning
- 1 tsp kosher salt
- 2 (9-oz) pkg spinach
- Basil Cauli-Rice (recipe follows)
Instructions
- Sauté onion and carrots in hot oil in a large Dutch oven over medium-high heat 5 minutes.
- Stir in garlic, and sauté 1 minute.
- Add chicken and sauté 4 to 6 minutes, turning to brown on all sides.
- Stir in tomatoes, broth, seasoning and salt; bring to a boil.
- Reduce heat to medium-low; cover and simmer 30 minutes or until chicken is done, stirring occasionally.
- Stir in spinach; cook 5 minutes, stirring occasionally.
- Serve over Basil Cauli-Rice.
Side Dish Ingredients
- 2 (12-oz) pkg cauliflower florets
- 2 Tbsp avocado oil
- 2 Tbsp organic chicken broth
- ¼ cup chopped fresh basil
Side Dish Instructions
- Pulse florets in a food processor until rice-like consistency.
- Heat oil in a large skillet over medium-high heat.
- Add cauliflower and broth; cover and cook 10 minutes.
- Remove from heat; stir in basil, and season with salt and pepper to taste.
Paleo Meal Plan
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