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Spanish Chicken And Cauliflower Rice

This one-pan Spanish cauliflower rice only made in 25 minutes and they're paleo and whole30 friendly. Create with chicken, cauliflower rice, lemon and cilantro. This one-pan skillet recipe makes for quick and effortless meal-prep.
Course Main Course
Cuisine Spanish
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 4
Calories 201kcal
Author Susan

Ingredients

For the Chicken

  • 1 tsp garlic powder
  • 3-4 boneless skinless chicken thighs
  • ½ tsp Italian spice blend
  • 2 tsp ground cumin
  • ½ tsp red pepper flakes
  • 2 tsp paprika
  • 1 tsp sea salt
  • 1 tbsp olive oil for cooking

For the Rice

  • 1 cup chicken stock
  • 16 oz cauliflower rice
  • marinated tomatoes for garnish
  • fresh cilantro for garnish
  • lemon juice from 1/2 lemon

Instructions

  • In a small-bowl, combine together the spices for the chicken and rub of it on chicken.
  • Heat a skillet over moderate heat then drizzle with 1-2 tsp olive oil and cook chicken till golden-brown on each side for 2-3 minutes on each side. Remove and put aside.
  • Fill skillet cauliflower-rice, lemon juice, stock and also another half the spice mixture.
  • Stir the cauliflower rice and put chicken thighs then cook medium-low-heat for 20 minutes or till chicken is cooked through.
  • You can garnish with lemon wedges and chopped cilantro, if desired.