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SPANISH CHICKEN AND CAULIFLOWER RICE


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

  1. In a small 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 1-2 tablespoons olive oil and cook chicken until golden brown on each side Then 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 then set chicken thighs over rice and cook on medium/low heat for 20 minutes until chicken is cooked through.

  4. Garnish with chopped cilantro and lemon wedges

A Healthy Hot Mess by Jennifer Stawarz

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