Sofrito Chicken and Cauliflower Rice

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Pat the chicken breasts dry with a paper towel. Mix the sazon seasoning, chili powder, and pepper in a small bowl. Season each chicken breast with the sazon spice mix, making sure to get some under the skin as well as on the outside.

3. 3

   Heat a 10-inch skillet over medium-high heat. Add olive oil to the hot pan, then place the chicken breasts skin-side down in the skillet. Brown the chicken for about 4 minutes. When the skin is browned, transfer the chicken to a plate. Add the sofrito, tomato paste, and cumin to the same skillet and cook, stirring, for 1 to 2 minutes. Add the chicken stock and bring it to a boil. Stir in the riced cauliflower and nestle the chicken down into the mixture. Cover.

4. 4

   Bake in the preheated oven for 25 minutes. Stir in the peas and salt, then bake, uncovered, until the chicken is no longer pink at the bone, the juices run clear, and most of the liquid has cooked down, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve hot.

• Calories 534.36 kcal High
• Protein 60.58 g Good Source
• Carbs 34.68 g Moderate
• Total Fat 16.32 g High
• Saturated Fat 1.89 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 140.75 mg High
• Sodium 741.94 mg High
• Fiber 11.1 g Good Source
• Sugar 1.81 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 119.5 mg Low Source
• Iron 6.02 mg Good Source
• Potassium 740.34 mg Moderate
• Vitamin A 20.68 mcg_rae Low Source
• Vitamin C 29.46 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅