Cauliflower Rice and Chili Chicken
Cauliflower rice is an angel-sent food or anyone wanting to lower their carb intake. It’s affordable, easy, tasty and low in calories. Chicken rubbed with chili and olive oil, baked in the oven to moist perfection!
Serves: 4
Container: you will need 4 airtight containers
Time: approximately 30 minutes
Nutritional info per serving:
- Calories: 310
- Fat: 21 grams
- Protein: 21 grams
- Carbs: 12 grams
Ingredients:
- 1 head of cauliflower, core removed, florets cut into chunks
- Salt and pepper, to taste
- 4 boneless, skinless chicken thighs
- 2 tbsp. olive oil
- 1 fresh red chili, finely chopped
- 1 garlic clove, crushed
- 1 lemon, cut into quarters
Method:
- Preheat the oven to 356 degrees Fahrenheit and line a baking tray with baking paper.
- Place the cauliflower into a food processor and blend until it resembles the size and consistency of rice.
- Place the cauliflower into a bowl and sprinkle with salt and pepper, place in the microwave and cook on HIGH for 1 minute increments until cooked through.
- Place the chicken thighs onto the lined baking tray and sprinkle the olive oil, chili, garlic, salt and pepper on top rub to combine and make sure the chicken is well-coated.
- Place the chicken into the preheated oven and bake for approximately 20 minutes or until the chicken is cooked through.
- Divide the cauliflower rice between the 4 containers and place a chicken thigh into each container on top of the “rice”.
- Place a lemon quarter into each container, cover and place into the fridge until needed!
