One pan Spanish cauliflower rice made in 25 minutes! Bursting with flavor! Paleo and whole30 friendly. Made with lemon, cilantro, chicken, and cauliflower rice. This one-pan skillet recipe makes for fast and easy meal prep.
Droolllll. Ugh, you folks. Never did I think, dream, envision! Nobody might have seen it coming… the absolute need to faceplate into a curiously large heap of Spanish cauliflower chicken and “rice”. To you it might appear to be solid, however stand by until you attempt it! It’s simply GOOD, you’ll never know it’s only 200 calories for every serving. You don’t consider solid when you are eating Spanish chicken and cauliflower rice, there’s no space for that. Just space for scrumptious contemplations like:I WANT MORE! can’t really accept that that was so natural to make!Can I have another serving?I trust no one else needs any! Goodness! Am I as of now at the lower part of the skillet (drop the fork).
OK, since we have covered the way that you need this in your life, how about we talk details.Cauliflower rice is a sound sub for grains, and gratitude to (most) stores, you don’t need to make it at home any longer! Simply add a pack of cauliflower rice, a few flavors, new spices, lemon juice, and that flickering herby/lemon chicken and you have yourself a weeknight-in supper made in minutes; deserving of Netflix, pj’s, a square of dull chocolate for pastry, and second servings!
One pan Spanish cauliflower rice made in 25 minutes! Bursting with flavor! Paleo and whole30 friendly. Made with lemon, cilantro, chicken, and cauliflower rice. This one-pan skillet recipe makes for fast and easy meal prep.
INGREDIENTS
Chicken
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon Italian spice blend
- 1/2 teaspoon red pepper flakes
- 3-4 boneless, skinless chicken thighs
- 1 tablespoon olive oil for cooking
Rice
- 16 oz cauliflower rice
- 1 cup chicken stock
- lemon juice from 1/2 lemon
- fresh cilantro for garnish
- marinated tomatoes for garnish.
INSTRUCTIONS
- In a small bowl mix together the spices for the chicken, then rub half of it on chicken (reserve half for later)
- Heat a skillet over medium heat then drizzle with 1-2 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). Then remove and set aside.
- Fill skillet with cauliflower rice, stock, lemon juice, and the other half of the spice mix. Stir the cauliflower rice then set chicken thighs over rice and cook on medium/low heat for 20 minutes until chicken is cooked through.
- Garnish with chopped cilantro and lemon wedges (optional).
