Whole30 Spanish Chicken And Cauliflower Rice

Dude, this meal was so refreshingly light and delicious! It was also all done in one pan and took no time to prep and finish. The seasoning below was the perfect amount and really flavored the cauliflower rice, so this is a perfect recipe for those who need a lot of flavor. I cut up chicken breasts instead of using chicken thighs, used frozen cauliflower rice, omitted the chicken stock all together (because there was so much stock left behind after cooking the chicken to begin with), and I threw in some halved cherry tomatoes at the end. Super easy and so tasty! Below is the serving size for 6, but I got 8 meals out of this. You can check out the original recipe link below though to adjust serving size and get your adjusted ingredient amounts if needed. Also, if you need some more carbs just simply throw in some rice with this and you're all set. This will definitely be a recipe that goes into my go-to meal prep rotation! 

Whole30 Spanish Chicken and Cauliflower Rice
Ingredients:
Chicken

• 1.50 teaspoon garlic powder
• 3 teaspoon paprika
• 3 teaspoon ground cumin (I actually only used 2 teaspoons)
• 1.50 teaspoon sea salt
• 3/4 teaspoon Italian spice blend
• 3/4 teaspoon red pepper flakes
• 4.50 boneless, skinless chicken thighs (I used close to 3lbs chicken breasts instead)
• 2 Tablespoons olive oil for cooking

Rice

• 24 oz cauliflower rice
• 2 cup chicken stock 
• lemon juice from 1 lemon
• fresh cilantro for garnish
• marinated tomatoes for garnish (I threw in a 10-12 oz container of cherry tomatoes, chopped)

Directions:

1. In a small bowl mix together the spices for the chicken, then rub half of it on chicken (reserve half for later)
2. Heat a skillet over medium heat then drizzle with 1-2 tablespoons olive oil and cook chicken until golden brown on each side (about 2-3 minutes on each side- you will finish cooking it later). Then remove and set aside.
3. Fill skillet with cauliflower rice, stock, lemon juice, and the other half of the spice mix. Stir the cauliflower rice then set chicken thighs over rice, cover with a lid, and cook on medium/low heat for 20 minutes until chicken is cooked through.
4. Garnish with chopped cilantro and lemon wedges (optional).

Original recipe found here