Red Meat Allergy Friendly Garlic Herb Chicken with Cauliflower Rice
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Learn more āIngredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp sea salt
- Ā½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- Ā½ tsp smoked paprika
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- Ā½ 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
- Ā¼ tsp sea salt
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°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 8ā10 one-second pulses. Do not over-process ā the pieces should be roughly the size of rice, not a paste. Set aside.
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