Low Carb Roasted Chicken Rice
Elevate your weeknight dinners with this flavorful and satisfying Low Carb Roasted Chicken Rice recipe! Perfect for those looking for a keto-friendly, gluten-free option, this dish features crispy, oven-roasted chicken thighs seasoned with a savory blend of garlic, paprika, and black pepper. Paired with a deliciously buttery cauliflower rice—cooked to tender perfection with chicken broth and sautéed onions—this meal is as hearty as it is healthy. Fresh parsley and zesty lemon wedges add a vibrant finishing touch, making each bite irresistibly fresh and flavorful. Ready in just an hour, this easy-to-make recipe is a protein-packed, low-carb alternative to traditional chicken and rice, ideal for anyone seeking a wholesome, guilt-free comfort meal.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, bone-in and skin-on
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 head Cauliflower, medium size
- 1 small Onion, finely chopped
- 0.5 cup Chicken broth
- 2 tablespoons Butter
- 2 tablespoons Parsley, chopped
- 4 pieces Lemon wedges
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, rub the chicken thighs with olive oil, salt, black pepper, garlic powder, and paprika. Ensure the chicken is evenly coated with the spices.
Place the seasoned chicken thighs on a baking sheet lined with parchment paper. Roast in the preheated oven for approximately 30-35 minutes or until the skin is crispy and the chicken is cooked through, reaching an internal temperature of 165°F (75°C).
While the chicken is roasting, prepare the cauliflower rice. Remove the leaves and core from the cauliflower, and break it into florets.
Using a food processor, pulse the cauliflower florets in batches until the texture resembles rice.
In a large skillet over medium heat, melt the butter and sauté the chopped onion until translucent, about 3-4 minutes.
Add the cauliflower rice to the skillet, and pour in the chicken broth. Cook for about 6-8 minutes, stirring occasionally, until the cauliflower is tender and most of the liquid has evaporated.
Season the cauliflower rice with salt and pepper to taste. Stir in the chopped parsley.
Once the chicken is done roasting, remove it from the oven and let it rest for 5 minutes.
Serve the roasted chicken thighs over a bed of cauliflower rice, garnished with fresh lemon wedges for squeezing over before eating.
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3464 mg | 151% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 16.1 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 225 mg | 17% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2999 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
