Whole30 Savory Chicken with Rice
Elevate your Whole30 meal plan with this savory chicken recipe featuring tender, golden-brown chicken thighs nestled in a luscious coconut milk-based sauce. Infused with garlic, onion, bell pepper, and a dash of coconut aminos, this dish delivers rich flavor while staying Whole30-approved. Served over fragrant cauliflower rice with a touch of lemon, this healthy, grain-free alternative is packed with nutrients and perfect for adhering to clean eating goals. Ready in just 45 minutes, this dish is ideal for busy weeknights and garnished with fresh parsley for a vibrant finish. Try this wholesome and satisfying Whole30 Savory Chicken with Rice to transform your dinner routine!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, boneless and skinless
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 medium Bell pepper, diced
- 1 cup Canned coconut milk
- 1 cup Chicken broth
- 2 tablespoons Coconut aminos
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 4 cups Cauliflower, riced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil in a large skillet over medium heat.
Season the chicken thighs with salt, paprika, and pepper.
Add the chicken thighs to the skillet and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, add the minced garlic and chopped onion. Sauté for 2-3 minutes until the onion becomes translucent.
Add the diced bell pepper and continue to sauté for another 2 minutes.
Stir in the coconut milk, chicken broth, and coconut aminos. Bring the mixture to a simmer.
Add the chicken thighs back into the skillet, cover, and simmer for about 10 minutes, allowing the flavors to meld.
Meanwhile, in another pan, heat a bit of olive oil over medium heat and add the riced cauliflower. Cook, stirring occasionally, for about 5 minutes until tender.
Once the cauliflower rice is cooked, stir in the lemon juice and season with a pinch of salt.
To serve, place a portion of cauliflower rice on each plate, top with a chicken thigh and some of the savory sauce.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 900 mg | 39% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 8.7 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1020 mg | 22% | |
*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.
