One container Spanish cauliflower rice made in 25 minutes! Overflowing with flavor! Paleo and whole30 well disposed. Made with lemon, cilantro, chicken, and cauliflower rice. This one-container skillet formula makes for quick and simple feast prep. Simple whole30 paleo dinner prep for tenderfoots.
Cauliflower rice is a solid sub for grains, and gratitude to (most) stores, you don't need to make it at home any longer! Simply include a pack of cauliflower rice, a few flavors, crisp herbs, lemon juice, and that flickering herby/lemon chicken and you have yourself a weeknight-in supper made in minutes.
Also try our recipe Creamy Tomato Basil Skillet Chicken
One pan Spanish cauliflower rice made in 25 minutes! Bursting with flavor! Paleo and whole30 friendly. 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 1/2 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, cover with a lid, and cook on medium/low heat for 20 minutes until chicken is cooked through.
- Garnish with chopped cilantro and lemon wedges (optional).
Read more our recipe : Vegan katsu curry
Source : https://bit.ly/2EysYSM
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