Low Sodium Garlic Herb Chicken with Cauliflower Rice

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Garlic Herb Chicken with Cauliflower Rice

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Ingredients

4 servings

For the chicken

4 bone-in, skin-on chicken thighs (about 2 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
1 tsp dried oregano
1 tsp dried thyme
½ tsp smoked paprika
2 tbsp olive oil, divided
4 cloves garlic, minced
½ cup chicken broth
1 tbsp apple cider vinegar
2 tbsp fresh parsley, chopped

For the cauliflower rice

1 medium head cauliflower (about 2 lb), cut into florets
1 tbsp olive oil
2 cloves garlic, minced
¼ tsp sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pat the chicken thighs completely dry with paper towels. In a small bowl, combine the sea salt, black pepper, dried oregano, dried thyme, and smoked paprika. Rub the spice mixture evenly over both sides of each thigh.
2
Working in batches if needed, pulse the cauliflower florets in a food processor until they resemble coarse rice grains, about 8–10 one-second pulses. Do not over-process — the pieces should be roughly the size of rice, not a paste. Set aside.

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