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 minutesminutes
Cook Time 20 minutesminutes
Total Time 28 minutesminutes
Servings 4
Calories 201kcal
Author Susan
Ingredients
For the Chicken
1tspgarlic powder
3-4bonelessskinless chicken thighs
½tspItalian spice blend
2tspground cumin
½tspred pepper flakes
2tsppaprika
1tspsea salt
1tbspolive oilfor cooking
For the Rice
1cupchicken stock
16ozcauliflower rice
marinated tomatoesfor garnish
fresh cilantrofor 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.