Spanish Chicken & Cauliflower Rice

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Spanish Chicken & Cauliflower Rice

spanish chicken & cauliflower rice

You don’t think about healthy when you are eating Spanish chicken and cauliflower rice, there’s no room for that. Only room for delicious thoughts.

Ingredients:

  • 2 teaspoon garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon Italian spice blend
  • 1/2 teaspoon red pepper flakes
  • 3-4 boneless, skinless chicken thighs
  • 1 tablespoon olive oil for cooking
  • 16 oz cauliflower rice
  • 1 cup chicken stock
  • lemon juice from 1/2 lemon
  • fresh cilantro for garnish
  • marinated tomatoes for topping

Instructions:

  1. In a bowl mix together the spices for the chicken, then rub half of it on chicken 
  2. Heat a skillet over medium heat, then drizzle with 2 tablespoons olive oil and cook chicken until golden brown on each side (about 2-3 minutes on each side- you will finish cooking it later). Remove and set aside.
  3. Fill skillet with cauliflower rice, stock, lemon juice, and the other half of the spice mix. Stir the cauliflower rice. Set chicken thighs over rice and cook on medium/low heat for 20 minutes until chicken is cooked through.
  4. Top with chopped cilantro, marinated tomatoes  and lemon wedges (optional).

Spanish Chicken & Cauliflower Rice

You don’t think about healthy when you are eating Spanish chicken and cauliflower rice, there’s no room for that. Only room for delicious thoughts.
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Prep Time 20 mins
Cook Time 10 mins
Course Lunch, Main Course
Servings 4

Ingredients
  

  • 2 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 1 tsp sea salt
  • 1 tsp italian seasoning
  • 1/2 tsp red pepper flakes
  • 4 chicken thighs boneless, skinless
  • 1 tbsp olive oil extra virgin
  • 16 oz cauliflower rice
  • 1 cup chicken stock
  • 1/2 lemon juiced
  • fresh cilantro for garnish
  • marinated tomatoes for topping

Instructions
 

  • In a bowl mix together the spices for the chicken, then rub half of it on chicken 
  • Heat a skillet over medium heat, then drizzle with 2 tablespoons olive oil and cook chicken until golden brown on each side (about 2-3 minutes on each side- you will finish cooking it later). Remove and set aside.
  • Fill skillet with cauliflower rice, stock, lemon juice, and the other half of the spice mix. Stir the cauliflower rice. Set chicken thighs over rice and cook on medium/low heat for 20 minutes until chicken is cooked through.
  • Top with chopped cilantro, marinated tomatoes  and lemon wedges (optional).
Keyword healthy, Paleo, Whole30
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