4 cups roughly chopped cauliflower (about 1 medium head)
1 tsp. turmeric
1 tsp. paprika
¼ tsp. ground thyme
8 oz. raw boneless skinless chicken breast cutlets, pounded to ½-inch thickness
¼ tsp. + ⅛ tsp. each salt and black pepper
1 cup sliced onion
1 cup chopped red bell pepper
1 tbsp. chopped garlic
2 cups chopped tomatoes
⅛ tsp. cayenne pepper
1 cup frozen peas
¾ cup fat-free chicken broth
2 bay leaves
8 oz. raw shrimp, peeled, tails removed, deveined
6 oz. raw scallops, cut into bite-sized pieces
1 tbsp. lemon juice
Optional seasonings: additional salt and black pepper
Instructions
Pulse cauliflower in a blender until reduced to rice-like pieces, working in batches as needed. Transfer to a bowl. Sprinkle with ½ tsp. turmeric, ½ tsp. paprika, and ⅛ tsp. thyme. Mix well.
Bring a large pot (with a lid) sprayed with nonstick spray to medium heat. Season chicken with ⅛ tsp. each salt and black pepper. Cook for about 4 minutes per side, until cooked through. Transfer chicken to a cutting board.
Remove pot from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add onion, bell pepper, and garlic. Cook and stir until veggies have softened, about 5 minutes.
Add tomatoes, cayenne pepper, and remaining ½ tsp. turmeric, ½ tsp. paprika, ¼ tsp. each salt and black pepper, and ⅛ tsp. thyme. Cook and stir until tomatoes have softened, about 3 minutes.
Add cauliflower, peas, broth, and bay leaves. Bring to a boil.
Reduce to a simmer. Cover and cook for 6 minutes.
Meanwhile, roughly chop chicken.
Add shrimp, scallops, and chopped chicken. Cook and stir until seafood is fully cooked, about 5 minutes.
Add lemon juice and stir. Cover and remove from heat. Let stand for 10 minutes.