PCOS Friendly Garlic Herb Chicken with Cauliflower Rice

Total time45 min

Prep time15 min

Cook time30 min

4.5

(11)

PCOS Friendly Garlic Herb Chicken with Cauliflower Rice

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

4 bone-in, skin-on chicken thighs (about 2 lb total)
1 tsp sea salt
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

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!