WHOLE30 SPANISH CHICKEN AND CAULIFLOWER RICE

INGREDIENTS:
Chicken:

  • 1 teaspoon garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ocean salt
  • 1/2 teaspoon Italian spice mix
  • 1/2 teaspoon red pepper flakes
  • 3-4 boneless , skinless chicken thighs
  • 1 tablespoon vegetable oil for change of state

Rice:

  • 16 oz cauliflower rice
  • 1 one/2 cup stock
  • lemon juice from 1/2 lemon
  • fresh cilantro for garnish
  • marinated tomatoes for garnish
WHOLE30 SPANISH CHICKEN AND CAULIFLOWER RICE
WHOLE30 SPANISH CHICKEN AND CAULIFLOWER RICE

INSTRUCTIONS:

  1. In a little bowl combine along the spices for the chicken, then rub 1/2 it on chicken (reserve half for later)
  2. Heat a pan over medium heat then drizzle with 1-2 tablespoons vegetable oil and cook chicken till golden brown on both sides (about 2-3 minutes on every side- you’ll end change of state it later). Then take away and put aside.
  3. Fill pan with cauliflower rice, stock, juice, and also the partner of the spice combine. Stir the cauliflower rice then set chicken thighs over rice, cowl with a lid, and cook on medium/low heat for twenty minutes till chicken is hard-boiled through.
  4. Garnish with shredded cilantro and lemon wedges (optional).

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