Chicken and Cauliflower Rice Recipe
User Reviews
4.9
69 reviews
Excellent
Chicken and Cauliflower Rice Recipe
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Chicken and cauliflower rice is a quick low-carb dinner that's both healthy and delicious. It's a bit like a casserole with sweet roasted red peppers and juicy olives, layered over cauliflower rice, with crispy chicken thighs nestled on top. It's an all-in-one meal that's loaded with flavor, and it's ready in just 40 minutes!
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Ingredients
- 2 2 tablespoons olive oil divided
- 2 2 cups Manzanilla olives coarsely chopped - we like to leave several whole. See notes
- ½ ½ medium onion minced
- 3 3 cloves garlic finely minced
- ¼ ¼ cup tomato paste
- 1 1 cup cherry tomatoes cut in half
- 4 4 roasted red peppers chopped
- 8 8 bone-in chicken thighs
- 1 1 tablespoon smoked paprika
- 1 1 teaspoons sea salt more to taste
- 2 2 cups chicken stock divided
- 1 1 large cauliflower chopped into small pieces (about 8 cups)
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Instructions
- Heat the 1 tablespoon of the oil in a large frying pan over medium-high heat. Add the onion and cook until it is golden brown, about 5 minutes. Add the garlic and tomato paste and cook until the tomato paste starts to darken and turns fragrant, about 3-4 minutes. Add the cherry tomatoes and red peppers and let them cook for a few minutes, scraping the bottom of the pan while they cook.
- While the onions are cooking, start the chicken. Sprinkle the smoked paprika and sea salt over both sides of the chicken. Heat the remaining tablespoon of oil over medium-high heat in a non-stick frying pan. Add the chicken to the pan, skin side up, and cook for 5 minutes. Turn the chicken over and cook for another 5 minutes, or until the skin is crispy.
- Add the cauliflower and chicken stock to the pan with the onions and mix together. To the same pan, add the chicken skin side up, and all the pan juices then bring the pan to a boil. Reduce the heat, cover the pan, and let the chicken simmer for 10 minutes then remove the cover and simmer for another 5 minutes until it is fully cooked and most of the liquid in the pan is gone.
Notes
- We love using these delicious Manzanilla Olives from Spain to make this recipe.
- We love using these delicious Manzanilla Olives from Spain to make this recipe.
Nutrition Information
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Serving
2 chicken thighs with ¼ of the cauliflower and sauce
Calories
539kcal
(27%)
Carbohydrates
26g
(9%)
Protein
49g
(98%)
Fat
28g
(43%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
197mg
(66%)
Sodium
2690mg
(112%)
Potassium
1653mg
(47%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Vitamin A
1805IU
(36%)
Vitamin C
132mg
(147%)
Calcium
140mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Serving | 2 chicken thighs with ¼ of the cauliflower and sauce | |
| Calories | 539kcal | 27% |
| Carbohydrates | 26g | 9% |
| Protein | 49g | 98% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 197mg | 66% |
| Sodium | 2690mg | 112% |
| Potassium | 1653mg | 35% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 1805IU | 36% |
| Vitamin C | 132mg | 147% |
| Calcium | 140mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
69 reviews
Excellent
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