Chicken & Chorizo Jambalaya

    MAKES: 4 servings
    PREPARATION TIME: 10 minutes
    COOKING TIME: 25 minutes
    A staple of Creole cuisine, jambalaya is a spiced, stick-to-your-ribs dish that’s usually rice-based—but my (healthier!) version is firmly keto-friendly. It works well with both chicken and shrimp, so feel free to substitute one for the other.

    2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat, divided
    1 pound (450 g) boneless and skinless chicken thighs, sliced
    1 small (70 g/2.5 oz) yellow onion, sliced
    1 small (14 g/0.5 oz) red chile pepper, chopped
    2 cloves garlic, minced
    4.5 ounces (128 g) Spanish chorizo sausage or pepperoni
    1 medium (120 g/4.2 oz) red bell pepper, sliced
    1 tablespoon (7 g/0.3 oz) Cajun seasoning (make your own, shown here)
    1/4 cup (60 ml) chicken stock or water
    4 cups (480 g/16.9 oz) uncooked cauli-rice (shown here)
    4 cups (120 g/4.2 oz) fresh spinach
    4 tablespoons (60 ml) extra-virgin olive oil


    Grease a large skillet or casserole dish with 1 tablespoon (15 g) of the ghee. Add the chicken and cook for 5 to 8 minutes, until browned on all sides. Transfer to a plate and set aside.
    Grease the skillet with the remaining 1 tablespoon (15 g)ghee, add onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned. Add the chile pepper, garlic, chorizo, and red pepper. Cook for about 5 minutes. Add back the chicken, Cajun seasoning, stock, and cauli-rice. Cook for 5 to 7 minutes, stirring frequently. Add the spinach and cook until wilted, about 1 minute. Season with salt to taste and drizzle with the olive oil. Serve immediately, or let it cool and refrigerate for up to 5 days.
    Total carbs: 13.1 g / Fiber: 4.8 g / Net carbs: 8.3 g / Protein: 33.8 g / Fat: 39.2 g / Energy: 536 kcal
    Macronutrient ratio: Calories from carbs (6%), protein (26%), fat (68%)