Baked Chicken and Cauliflower Rice

For the cauliflower rice:
  • 7 cups finely chopped raw cauliflower
  • ¼ cup chopped parsley
  • ⅓ cup pitted green olives (I used Castelanata), quartered
  • 2 Tbsp lemon zest
  • 2 Tbsp lemon juice
  • 1 cup chicken stock
  • ¼ tsp black pepper
  • 1 tsp kosher salt
  • ½ tsp garlic powder
  • 2 Tbsp olive oil
For the baked chicken:
  • 2 lbs chicken pieces (drumsticks, thighs, or breasts)
  • 2 tsp salt
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 1 tsp onion powder
  • 1 tsp paprika (smoked if you have it)
For the cauliflower rice:
  • 7 cups finely chopped raw cauliflower
  • ¼ cup chopped parsley
  • ⅓ cup pitted green olives (I used Castelanata), quartered
  • 2 Tbsp lemon zest
  • 2 Tbsp lemon juice
  • 1 cup chicken stock
  • ¼ tsp black pepper
  • 1 tsp kosher salt
  • ½ tsp garlic powder
  • 2 Tbsp olive oil
For the baked chicken:
  • 2 lbs chicken pieces (drumsticks, thighs, or breasts)
  • 2 tsp salt
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 1 tsp onion powder
  • 1 tsp paprika (smoked if you have it)
Instructions
  1. Combine all of the cauliflower rice ingredients together in a large bowl and mix thoroughly. Spread out in a 13 x 9 baking dish.
  2. Combine all of the chicken seasonings in a small bowl. Rub all over the chicken pieces. Place the chicken pieces on top of the cauliflower rice. Sprinkle any remaining seasoning over the top.
  3. Bake at 375 degrees for 45 minutes, or until the chicken is cooked through and the skin is crisp. Serve hot.
  4. Alternatively, you could put all of this in a crockpot and cook it on low for 6 hours.
Notes
Approximate nutrition information per serving:

1 pc. chicken & 1 cup cauli rice – 345 calories, 19g fat, 5g net carbs, 34g protein

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