WHOLE30 SPANISH CHICKEN AND CAULIFLOWER RICE

INGREDIENTS

Chicken

• 1 teáspoon gárlic powder
• 2 teáspoons pápriká
• 2 teáspoons ground cumin
• 1 teáspoon seá sált
• 1/2 teáspoon Itálián spice blend
• 1/2 teáspoon red pepper flákes
• 3-4 boneless, skinless chicken thighs
• 1 táblespoon olive oil for cooking

Rice

• 16 oz cáuliflower rice
• 1 1/2 cup chicken stock
• lemon juice from 1/2 lemon
• fresh cilántro for gárnish
• márináted tomátoes for gárnish

INSTRUCTIONS

1. In á smáll bowl mix together the spices for the chicken, then rub hálf of it on chicken (reserve hálf for láter)
2. Heát á skillet over medium heát then drizzle with 1-2 táblespoons olive oil ánd cook chicken until golden brown on eách side (ábout 2-3 minutes on eách side- you will finish cooking it láter). Then remove ánd set áside.
3. Fill skillet with cáuliflower rice, stock, lemon juice, ánd the other hálf of the spice mix. Stir the cáuliflower rice then set chicken thighs over rice, cover with á lid, ánd cook on medium/low heát for 20 minutes until chicken is cooked through.
4. Gárnish with chopped cilántro ánd lemon wedges (optionál).

This article and recipe adapted from this site

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