Paleo Savory Chicken with Rice
Discover the ultimate comfort food with a healthy twist in this Paleo Savory Chicken with Rice recipe! Featuring tender, golden-browned chicken thighs seasoned with garlic powder, smoked paprika, and thyme, this dish is a medley of bold, aromatic flavors. Instead of traditional rice, it uses fluffy grated cauliflower simmered with sautéed onion, bell pepper, and a splash of low-sodium chicken stock, delivering a low-carb alternative that's equally satisfying. Perfect for paleo enthusiasts, this dish comes together in just 45 minutes and is topped with fresh parsley and a squeeze of zesty lemon for a refreshing finish. Serve up this wholesome, one-pan recipe to highlight the vibrant flavors of clean eating while keeping dinner simple and delicious.
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Recipe Information
Ingredients
- 4 pieces chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 medium onion, finely chopped
- 1 medium bell pepper, diced
- 1 large head cauliflower, grated
- 1 cup chicken stock, low sodium
- 2 tablespoons fresh parsley, chopped
- 1 whole lemon, wedges for serving
Instructions
Season the chicken thighs with sea salt, black pepper, garlic powder, smoked paprika, and dried thyme.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chicken thighs to the skillet and cook for 8-10 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the chopped onion and diced bell pepper to the skillet. Sauté for 5 minutes until the vegetables are soft.
Add the grated cauliflower to the skillet, stirring to combine with the onions and peppers.
Pour the chicken stock over the cauliflower rice mixture and stir. Cook for an additional 6-8 minutes until the cauliflower is tender and the liquid has mostly evaporated.
Return the chicken thighs to the skillet, nestling them into the cauliflower rice. Cover and let the flavors meld together for 3-5 minutes.
Sprinkle with fresh parsley before serving.
Serve with lemon wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3019 mg | 131% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 26.5 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3569 mg | 76% | |
*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.
