Spanish Chicken And Cauliflower Rice
A flavorful and healthy dish combining spiced chicken thights with cauliflower rice.
Ingredients
Main Ingredients
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 0.5 teaspoon Italian spice blend
- 0.5 teaspoon red pepper flakes
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil for cooking
- 16 oz cauliflower rice
- 1 cup chicken stock
- 0.5 lemon juice from 1/2 lemon
- fresh cilantro for garnish
- marinated tomatoes for garnish
Instructions
- In a small bowl, combine the garlic powder, paprika, ground cumin, sea salt, Italian spice blend, and red pepper flakes. Rub half of this spice mix onto the chicken thighs, ensuring they’re well-coated. Save the other half for later.
- Heat a skillet over medium heat and drizzle with 1-2 tablespoons of olive oil. Once hot, cook the seasoned chicken thighs until they are golden brown on each side, about 2-3 minutes per side. Remove the chicken once cooked and set aside.
- In the same skillet, add the cauliflower rice, chicken stock, lemon juice, and the remaining half of the spice mix. Stir the mixture well to ensure the flavors meld together.
- Place the seared chicken thighs on top of the cauliflower rice mixture. Lower the heat to medium-low and cover the skillet. Cook for 20 minutes or until the chicken is cooked through.
- When ready to serve, garnish with freshly chopped cilantro and marinated tomatoes for that extra flavor kick. For a refreshing touch, squeeze some lemon wedges over the dish before serving.
Notes
For a refreshing touch, squeeze some lemon wedges over the dish before serving.