Cauliflower, Gluten-Free, Low-Carb

Best Pan-Seared Chicken and Cauliflower Rice

Name: Pan-Seared Chicken and Cauliflower Rice
Prep time: 5 min
Cook time: 35 min
Ingredients: 2 lbs Chicken Thighs; ¼ tsp Garlic Powder; ¼ tsp Onion Powder; ¼ tsp Coriander; ¼ tsp Ground Mustard Seed Powder; ¼ tsp Celery Seed Powder; ¼ tsp Black Pepper; ½ tsp Paprika; ½ tsp Turmeric; ½ tsp Parsley; ½ tsp Cayenne Pepper; 2 tsp Ginger; 1 whole Onion; 2 whole Bay Leaves; 1 tbsp Cumin Powder; ⅛ tsp Salt; 2 tsp Coconut Oil; 4 cups Riced Cauliflower; 1 tbsp Cilantro

The flavors in this one-pan dish are what make it the best pan-seared chicken and cauliflower rice. It has an incredible balance of earthiness and brightness and perfectly filling.

Is this recipe gluten-free?

This recipe has all gluten-free ingredients including spices and vegetables.

Chicken thighs vs. chicken breasts

Chicken thighs are equally as good as chicken breasts. For this recipe, either can work.

Pan-Seared Chicken and Cauliflower Rice

Print Recipe

Delicious chicken thighs and cauliflower rice

Course Lunch, Main Course

Cuisine American, Mediterranean

Keyword Cauliflower Rice, Chicken thighs, Pan Seared Chicken

Prep Time 5 mins

Cook Time 35 mins

Servings 3 people

Calories 754

Equipment

1 Skillet
1 Tongs
1 Wooden Spoon
1 Chef Knife
1 Cutting Board

Ingredients

2 lbs Chicken Thighs
¼ tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp Coriander
¼ tsp Ground Mustard Seed Powder
¼ tsp Celery Seed Powder
¼ tsp Black Pepper
½ tsp Paprika
½ tsp Turmeric
½ tsp Parsley
½ tsp Cayenne Pepper
2 tsp Ginger
1 whole Onion
2 whole Bay Leaves
1 tbsp Cumin Powder
⅛ tsp Salt
2 tsp Coconut Oil
4 cups Riced Cauliflower
1 tbsp Cilantro

Instructions

Step 1
Prep and clean the chicken thighs - with skin on, and pat dry.
Place the chicken thighs in a large bowl, and add all the spices, salt, and ginger cubes. Coat the chicken thighs well.
Dice the onion.
Preheat the pan to medium heat and add the coconut oil.
Step 2
Once the pan is hot, place the chicken thighs with the skin face down directly on the pan. Sear the chicken on both sides until golden brown, and remove the chicken.
Step 3
Add the bay leaves and saute the diced onions until translucent. Add the riced cauliflower to the pan and stir - cook for 5 minutes - pan uncovered.
Reduce to low heat, stir, return the chicken to the pan, cover and cook for 5 minutes.
Step 4
Uncover the pan and continue to cook until the chicken is fork-tender.
Remove the bay leaves, add cilantro and serve.

Notes

Cilantro is optional. Enjoy!

Best Pan-Seared Chicken and Cauliflower Rice

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Is this recipe gluten-free?

Chicken thighs vs. chicken breasts

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Skillet

Tongs

Cutting Board

Chef Knife

Wooden Spoon

Pan-Seared Chicken and Cauliflower Rice

Equipment

Ingredients

Instructions

Notes

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