Low Carb Spicy Chicken with Cauliflower Rice
Ingredients
FOR THE CHICKEN
FOR THE CAULIFLOWER RICE
Instructions
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FOR THE CHICKEN
- 6 boneless skinless chicken thighs
- 1 teaspoon dried oregano
- ½ tablespoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon chilli powder
- ½ teaspoon cumin
- Salt and black pepper
- 2 tablespoons olive oil
FOR THE CAULIFLOWER RICE
- 1 medium cauliflower head
- 1 cup onion — chopped
- 4 garlic cloves — minced
- 1/4 cup chicken broth
- 1 tablespoon hot sauce — any you prefer
- ½ cup fresh chopped parsley
- 1 tablespoon lemon juice
Instructions
- In a large bowl, arrange chicken thighs and sprinkle with all the seasonings (except the olive oil) for the chicken ingredients. Mix everything well and marinate for 15-30 minutes (or over night).
- While marinating chicken, make cauliflower rice by pulsing the cauliflower florets in a food processor for about 25-30 seconds until you obtain a rice-like consistency. Set aside.
- In a large skillet, add olive oil over medium-high heat. When the pan smokes just a bit, it’s a sign that it’s properly heated.
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