TIU Approved Arroz Con Pollo

Atlanta babes brought the HEAT yesterday!!!

We miss you already but we’re so excited to meet our Tampa girls tomorrow and then off to Miami on Sunday! ☀️ We love Miami with its beautiful beaches, vibrant energy, and fun, welcoming vibe! Last time we were in Miami we had so much delicious food ~ the restaurants here are unbelievable! We’re still thinking about an arroz con pollo dish we tried! So to celebrate our Miami Tour stop, we’re sharing our TIU approved spin on the dish. The flavors are so good…and you know how much we love garlic and paprika! ;) Enjoy babe!

Arroz Con Pollo

4 servings 


1 Tbsp. coconut oil

4 6 oz. chicken breasts

1/4 tsp. salt

1 yellow onion, diced

4 cloves garlic, diced

1/4 tsp. paprika

1 red bell pepper, chopped

1/2 cup tomato sauce

3/4 cups brown rice or quinoa

1 1/2 cups vegetable broth

1/2 cup frozen peas, thawed


1. In a large pot or pan, add coconut oil and heat to medium. Add the chicken and sprinkle with salt on top. Cook on both sides for 6-8 minutes. Remove chicken and transfer to a plate.

2. Add the onions, garlic, paprika, peppers, and tomato sauce to the pot or pan and cook for 4 minutes. Next, add the rice or quinoa and broth and bring to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes. Add the chicken back into the pot and cover. Cook for 15 more minutes.

3. Add peas and stir into the mixture. Cover and cook for 5 more minutes. Enjoy!



  1. My, oh my, does this look and sound look delicious! So excited to try it and serve it up for my family! We love arroz con pollo! Thanks for making our favorite dishes TIU approved!!!

  2. Yes!!!! arroz con pollo! so glad we have some cultural dishes added to the mix.
    Mexicans use a lot of limes, salt and chile piquin (Tajin) you can add it to jicama, cucumbers, tomatoes, and even fruit- great, fresh snack!

  3. Could you add a “pin” button to your recipe blog posts?? I’m trying to organize my favorites and have them easily accessible when meal planning :) we all know how important meal planning is! Thank you xoxo

    1. Hi babe! If you click on the recipe photo, you can easily pin it! You’re going to love this recipe! xxo

  4. and if you’re a vegetarian tone it up girl this would probably be really good with some tempeh or the quorn “chickn” cutlets.

  5. Would this be TIU approved for M5? Or only for M3? And how many times can you eat this a week? Thinking leftovers?

    Thanks <3

  6. Made this for M5 tonight with quinoa and it was so good! So glad to have a TIU approved version of one of my comfort foods from home!

  7. YASSSSSSS!!! Thank you for adding more diversity into your recipes. As a Latina, it makes me feel celebrated. Many thanks.

    This will be dinner tomorrow. CAN’T WAIT!

  8. Love this recipe!!! Any suggestions for alternatives to the peas? I’m not a big fan

  9. I wonder how it would be to sub the chicken for shrimp. Would that be a TIU approved swap?

  10. Looking at the nutrition facts at the bottom of the recipe, is that for one serving or the whole recipe? Thanks!

    1. Hey babe! Any kind of sauce that is low in sodium and has a short ingredient list is perfect!

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