Flavorful Chicken and Cauliflower Rice
This chicken and cauliflower rice recipe is packed with bold spices, fresh herbs, and juicy chicken thighs. It’s a one-pan wonder that satisfies without slowing you down.
Equipment
- Large Skillet
- Cutting Board
- Knife
Ingredients
- 6 boneless, skinless chicken thighs
- 1 teaspoon dried oregano
- 0.5 tablespoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon chili powder
- 0.5 teaspoon ground cumin
- salt and black pepper to taste
- 2 tablespoons olive oil
- 1 medium cauliflower head grated or pulsed into rice-like bits
- 1 cup chopped onion
- 4 cloves garlic minced
- 0.25 cup chicken broth
- 1 tablespoon hot sauce
- 0.5 cup chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- In a bowl, combine oregano, paprika, garlic powder, chili powder, cumin, salt, and pepper. Rub this spice mix onto the chicken thighs.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion and minced garlic until translucent.
- Add the grated cauliflower to the skillet. Stir in the chicken broth and hot sauce. Cook until the cauliflower is tender.
- Return the cooked chicken to the skillet. Stir in chopped parsley and lemon juice. Cook for an additional 2-3 minutes to combine flavors.
- Serve hot, garnished with additional parsley if desired.
Notes
For a spicier kick, add more chili powder or hot sauce. This dish pairs well with a side of steamed vegetables or a fresh salad.
