Spanish Chicken and Cauliflower Rice

Slaving away in the kitchen for hours on end is the last thing we ladies have time for. BUT we want to give our family healthy food and that all takes sooooo much time, right? Not on our watch. We’re busy gals, too, and ain’t nobody got time for all that!
We totally dig one pan meals! Quick and easy is our motto, so when we spot it, we are all over it! And due to its versatility, cauliflower is, yet again, saving the day with this dish since rice isn’t on the menu for many of us.
Try this one out on your family and see if you don’t just have a new favorite on your hands! This recipe is dairy and gluten free AND is RESET, Paleo, and Whole30 friendly. Can’t wait to hear what you think!

Prep Time20 min
Cook Time8 min
Total Time28 min
Serving Size4

Ingredients

For the chicken:

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

For the rice:

16 oz. cauliflower rice (Frozen works well for this and SAVES TIME! Green Giant Birdseye offer this, as well as Trader Joe's and several other store brands.)
1 1/2 cup organic chicken stock
lemon juice from 1/2 a lemon
fresh cilantro for garnish marinated tomatoes for garnish
Optional: add 1 cup broccoli florets

Directions

In a small bowl mix together the spices for the chicken, then rub half of it on chicken (reserve half for later).

Heat a skillet over medium heat then drizzle with 1-2 tablespoons avocado oil and cook chicken until golden brown on each side (about 2-3 minutes on each side- you will finish cooking it later) Remove from skillet and set aside.

Fill skillet with cauliflower rice, stock, lemon juice, and the other half of the spice mix. Stir the cauliflower rice then set chicken over rice, cover with a lid, and cook on medium/low heat for 20 minutes; or until chicken is cooked through.

Garnish with chopped cilantro and lemon wedges (optional).