Name: Low‑Carb Arroz con Pollo (Chicken with Cauliflower 'Rice' and Peas)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Latin American / Spanish-inspired
Ingredients: 1.5 lb (≈680 g), trimmed Boneless skinless chicken thighs; 680 g (24 oz frozen riced cauliflower; or use fresh riced cauliflower ≈1 medium head) Riced cauliflower (frozen); 1 cup (≈160 g) Frozen peas; 1/2 medium (≈80 g), finely diced Yellow onion; 3 cloves, minced (≈9 g) Garlic; 3 tbsp Extra‑virgin olive oil; 2 tbsp Unsalted butter; 1/2 cup (120 ml) Low‑sodium chicken broth; 2 tbsp Low‑sodium tamari or soy sauce; 1 tbsp Fresh lemon juice; 1 tsp Smoked paprika; 1 tsp (adjust to taste) Kosher salt; 1/2 tsp Freshly ground black pepper; 2 tbsp, chopped Fresh parsley; 1/4 cup (optional garnish) Grated Parmesan (optional)

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