Is a low carb, gluten-free and whole30 one-pan meal that takes about 30 minutes to be ready! The Chicken is juicy and it’s served over cauliflower rice.Low Carb | Low Carb Recipes | Low Carb Meals | Low Carb Diet | Low Carb Snacks | Low Carb Dinner | Low Carb Breakfast | Low Carb Recipes For Dinner
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Yield: 2 Servings
Ingredients: 6 boneless skinless chicken thighs 1 teaspoon dried oregano ½ tablespoon paprika 1 teaspoon garlic powder ½ teaspoon chilli powder etc.
Instructions:
First step, In a large bowl, arrange chicken thighs and sprinkle with all the seasonings (except the olive oil) for the chicken ingredients. Mix everything well and marinate for 15-30 minutes (or over night).
Next step is, While marinating chicken, make cauliflower rice by pulsing the cauliflower florets in a food processor for about 25-30 seconds until you obtain a rice-like consistency. Set aside.
And now, In a large skillet, add olive oil over medium-high heat. When the pan smokes just a bit, it’s a sign that it’s properly heated. Place the chicken skin side down, reduce the heat to medium and cook for about 4 – 5 minutes on each side or until chicken reaches 165°F (75°C). Set chicken aside on a plate.
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