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Chicken and Cauliflower Rice

This is one of the healthiest, easiest one pot meals I make!  And it’s so full of flavor, when the smell makes it’s way to everyone at work once it’s heated up during lunch, everyone then wants that recipe!
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 3-4 chicken thighs boneless, skinless
  • 1 cup chicken stock might not need it all
  • 16 oz cauliflower rice
  • 1/2 cup diced green and red bell peppers
  • 1/2 onion, chopped
  • Seasoning Mix
Seasoning Mix
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 1/4 tsp garlic granules
  • 1/4 tsp onion granules
  • 1/4 tsp rosemary
  • 1/4 tsp thyme
  • 2 tsp smoked paprika you can use regular paprika if that's what you have.
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 2 tsp ground cumin

Method
 

  1. In a small bowl mix together the spices for the chicken.  Take half of the season if cover the chicken on both sides.
  2. Heat your cast iron pan (or your favorite skillet) with some olive oil.
  3. Once heated, add your chicken and brown on both sides.  About 3-4 minutes per side.  You will finish cooking the chicken later.  Move your chicken to a plate and set it aside.
  4. Dump your cauliflower rice, diced peppers and 1/2 of the stock in the skillet.  Mix in the rest of the seasoning mix and mix everything together and be sure you get all of the cooked chicken pieces off the bottom of the cast iron, it adds such great flavoring.
  5. Add the rest of the stock if needed.
  6. Add your chicken thighs back in the skillet with your cauliflower mix and make sure your chicken is sitting in the cauliflower rice.
  7. Cover and cook on medium/low heat for 20 minutes until the chicken is cooked through.