Spicy Chicken with Cauliflower Rice #paleo #glutenfree

Spicy Chicken with Cauliflower Rice #paleo #glutenfree

Here I am with another chicken and cauliflower rice formula since you folks cherish them and it's ideal for your bustling week days, since you'll require just one dish to make this low-carb supper.

This Spicy Chicken with Cauliflower Rice formula is low carb, sans gluten and whole30 one-dish dinner that takes around 30 minutes to be prepared! The Chicken is succulent and it's served over cauliflower rice. For Spicy Chicken with Cauliflower Rice, I utilized boneless skinless chicken thighs, which it's incredible to singe and to cook quick and it's stacked with protein-rich supplements. In just 4-5 minutes these chicken thighs will be cooked. Gracious I can't neglect to specify that I utilized grass nourished and altruistically raised chicken that is likewise free from hormones or anti-infection agents.

This Spicy Chicken with Cauliflower Rice is eminent great particularly in light of the fact that the mix of flavors and the flavourful cauliflower rice. Mmm.. So great! It's unquestionably a mouth-watering dinner.

Also try our recipe Cilantro Lime Chicken Thighs

Spicy Chicken with Cauliflower Rice #paleo #glutenfree

Is a low carb, gluten-free and whole30 one-pan meal that takes about 30 minutes to be ready! The Chicken is juicy and it’s served over cauliflower rice.


  •  6 boneless skinless chicken thighs
  •  1 teaspoon dried oregano
  •  ½ tablespoon paprika
  •  1 teaspoon garlic powder
  •  ½ teaspoon chilli powder
  •  ½ teaspoon cumin
  •  Salt and black pepper
  •  2 tablespoons olive oil


  •  1 medium cauliflower head
  •  1 cup onion — chopped
  •  4 garlic cloves — minced
  •  1/4 cup chicken broth
  •  1 tablespoon hot sauce — any you prefer
  •  ½ cup fresh chopped parsley
  •  1 tablespoon lemon juice


  1. In a large bowl, arrange chicken thighs and sprinkle with all the seasonings (except the olive oil) for the chicken ingredients. Mix everything well and marinate for 15-30 minutes (or over night).
  2. While marinating chicken, make cauliflower rice by pulsing the cauliflower florets in a food processor for about 25-30 seconds until you obtain a rice-like consistency. Set aside.
  3. In a large skillet, add olive oil over medium-high heat. When the pan smokes just a bit, it’s a sign that it’s properly heated. Place the chicken skin side down, reduce the heat to medium and cook for about 4 – 5 minutes on each side or until chicken reaches 165°F (75°C). Set chicken aside on a plate.
  4. In the same pan, add garlic and onion and sauté for 1 minute until the onions become golden brown. Add the hot sauce and mix well. Add the riced cauliflower and mix everything together. Pour the chicken stock over the cauliflower rice add parsley and lemon juice. Cook for 2 or 3 minutes until the cauliflower gets tender. 
  5.  Adjust seasoning as needed. Return chicken thighs over cauliflower rice and reheat quickly. Enjoy!

Read more our recipe : Sliced Tenderloin Steak in Butter Sauce

For more detail : https://bit.ly/2yTMmqg

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