WHOLE30 SPANIH CHICKEN AND CAULIFLOWER RICE #DINNER #CHICKEN
One skillet 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-dish skillet formula makes for quick and simple supper prep.
Droolllll. Ugh, you folks. Never did I think, dream, envision! Nobody could have seen it coming… the express need to faceplate into a larger than average heap of Spanish cauliflower chicken and "rice". To you it might appear to be solid, however hold up until you attempt it! It's simply GOOD, you'll never know it's only 200 calories for each serving. You don't consider solid when you are eating Spanish chicken and cauliflower rice, there's no space for that. Room for flavorful musings like:
I WANT MORE!
I can hardly imagine how was so natural to make!
Would i be able to have another serving?
I trust no one else needs any!
Gee golly! Am I as of now at the base of the container (drop the fork).
Alright, since we have secured the way that you need this in your life, how about we talk subtleties.
Cauliflower rice is a sound 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 shimmering 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 sweet, and second servings!
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).
For more detail: https://bit.ly/2EysYSM
