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Paleo Spicy Chicken Thighs with Cauliflower Rice
A flavorful and healthy paleo dish featuring spicy chicken thighs served with a side of cauliflower rice. This recipe is perfect for those following a paleo diet or looking for a low-carb alternative to traditional rice. The combination of spicy chicken and cauliflower rice creates a delicious and satisfying meal that is both nutritious and filling.
Time Cook
25
Level
Intermediate
Calories
420
Allergens
Chicken, Sulfites
Ingredients
4-6 pieces
Chicken Thighs
140 Calories
1 head
Cauliflower
25 Calories
2 tbsp
Coconut Oil
120 Calories
1/2 tsp
Red Pepper Flakes
0 Calories
1 tsp
Garlic Powder
0 Calories
1 tsp
Onion Powder
0 Calories
1/2 tsp
Salt
0 Calories
1/2 tsp
Black Pepper
0 Calories
1/4 cup
Fresh Cilantro
0 Calories
2 tbsp
Lime Juice
10 Calories
Step-by-Step Instructions
1
Preheat the oven to 400°F (200°C). Rinse the chicken thighs and pat them dry with paper towels. In a small bowl, mix together the coconut oil, red pepper flakes, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture all over the chicken thighs, making sure to coat them evenly. Place the chicken thighs on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until cooked through.
2
While the chicken is baking, prepare the cauliflower rice. Rinse the cauliflower and remove the leaves and stem. Cut the cauliflower into florets and pulse in a food processor until it resembles rice. In a large skillet, heat the coconut oil over medium-high heat. Add the cauliflower rice and cook for 5-7 minutes, or until lightly browned and fluffy. Season with salt and pepper to taste.
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