WHOLE30 SPANISH CHICKEN AND CAULIFLOWER RICE #whole30 #paleo #chicken #cauliflower #healthydiet

WHOLE30 SPANISH CHICKEN AND CAULIFLOWER RICE #whole30 #paleo #chicken #cauliflower #healthydiet

One skillet Spanish cauliflower rice made in 25 minutes! Overflowing with flavor! Paleo and whole30 amicable. Made with lemon, cilantro, chicken, and cauliflower rice. This one-dish skillet formula makes for quick and simple supper prep.

Droolllll. Ugh, you all. Never did I think, dream, envision! Nobody could have seen it coming… the express need to faceplate into a curiously large heap of Spanish cauliflower chicken and "rice". To you it might appear to be sound, yet hold up 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. Room for flavorful considerations like:

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 sack of cauliflower rice, a few flavors, crisp herbs, lemon juice, and that sparkling 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 treat, and second servings!

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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

1. In a small bowl mix together the spices for the chicken, then rub half of it on chicken (reserve half for later)
2. 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.
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, cover with a lid, and cook on medium/low heat for 20 minutes until chicken is cooked through.
4. Garnish with chopped cilantro and lemon wedges (optional).

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