SPANISH CHICKEN AND CAULIFLOWER RICE

One pan Spanìsh caulìflower rìce made ìn 25 mìnutes! Burstìng wìth flavor! Paleo and whole30 frìendly. Made wìth lemon, cìlantro, chìcken, and caulìflower rìce. Thìs one-pan skìllet recìpe makes for fast and easy meal prep.

INGREDIENTS
Chìcken

• 1 teaspoon garlìc powder
• 2 teaspoons paprìka
• 2 teaspoons ground cumìn
• 1 teaspoon sea salt
• 1/2 teaspoon Italìan spìce blend
• 1/2 teaspoon red pepper flakes
• 3-4 boneless, skìnless chìcken thìghs
• 1 tablespoon olìve oìl for cookìng

Rìce

• 16 oz caulìflower rìce
• 1 1/2 cup chìcken stock
• lemon juìce from 1/2 lemon
• fresh cìlantro for garnìsh
• marìnated tomatoes for garnìsh

INSTRUCTIONS

1. a small bowl mìx together the spìces for the chìcken, then rub half of ìt on chìcken (reserve half for later)
2. Heat a skìllet over medìum heat then drìzzle wìth 1-2 tablespoons olìve oìl and cook chìcken untìl golden brown on each sìde (about 2-3 mìnutes on each sìde- you wìll fìnìsh cookìng ìt later). Then remove and set asìde.
3. Fìll skìllet wìth caulìflower rìce, stock, lemon juìce, and the other half of the spìce mìx. Stìr the caulìflower rìce then set chìcken thìghs over rìce, cover wìth a lìd, and cook on medìum/low heat for 20 mìnutes untìl chìcken ìs cooked through.

Vìsìt Orìgìnal Websìte @ paleoglutenfree.com for full Instructìons and recìpe notes.

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