Directions
- 1Heat a large pot over medium heat with olive oil.
- 2Add onions and garlic and sauté for 3 minutes.
- 3Add cauliflower, red peppers, chicken, seasonings, and broth. Add more broth as needed until everything is fully covered.
- 4Bring to a simmer; cover with a lid and simmer for 10-15 minutes, or until chicken is cooked through to 165F.
- 5Remove chicken and shred with forks.
- 6Return chicken to pot along with spinach, feta, cream cheese, and lemon juice.
- 7Simmer for 5-10 more minutes to allow liquid to thicken a bit.
- 8Serve with fresh pita or bread and enjoy!
Ingredients
- 1 tbsp olive oil
- 0.5 yellow onion, diced
- 2 cloves garlic, minced
- 0.5 lb cauliflower florets
- 12 oz jar of roasted red peppers, drained and chopped
- 2 lbs chicken breasts or chicken tenders (boneless + skinless)
- 1.5 tsp paprika
- 1 tsp oregano
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- to taste Red pepper flakes
- 2.5 cups low sodium broth
- 1 cup chopped baby spinach
- 0.75 cup crumbled feta
- 8 oz cream cheese
- 1 Juice of 1 lemon lemon juice
Equipment
large potforks
Tips
- Serve with warm pita bread or sourdough for dipping.
- Can also be served over rice, pasta, or potatoes.
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