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Chicken and Cauliflower Rice Recipe

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 539 kcal
Course: Dinner
Cuisine: Spanish

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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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

% 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.