One of the things I love most about Whole 30 is experimenting with new flavor profiles. It’s a way for me to learn more about a culture, their style of cooking, and merge it with my own. It’s such a fun time to be in the kitchen! While experimenting with Spanish flavors I developed this easy one pan Spanish chicken and cauli rice. It’s so flavorful and is easily made in 30 minutes with only one pan to clean up. This recipe is paleo friendly, Whole 30 compliant, and Weight Watchers Freestyle friendly.
Spanish Chicken and Cauli Rice Skillet
4 servings, 1 sp per serving
1 lb boneless skinless chicken breast
16 oz cauli rice (I use TJ’s frozen organic cauliflower rice)
1.5 C chicken broth
1 can diced tomatoes (14.5 oz, check ingredients for Whole 30)
Juice of 1/2 lemon
2 tsp capers in vinegar
2 tsp garlic powder
1 tsp onion powder
2 tsp paprika
2 tsp ground cumin
1 tsp salt
1/2 tsp oregano
1/2 tsp crushed red pepper flakes
Cilantro, for garnish
- Combine the spices in a small bowl, rub half of the spice mixture on both sides on chicken breasts. Reserve half for cauli rice. For a deeper flavor, allow the rub to sit for 30 minutes to an hour before cooking.
- In a large skillet, heat a drizzle of olive oil or spray oil over medium high heat. Once heated, add chicken breast and brown for 2-3 minutes per side. Set aside.
- Add cauli rice to skillet, cooking for 1-2 minutes before adding chicken broth, lemon juice, capers, diced tomatoes and the other half of the spices. Stir to combine.
- Add chicken breasts on top of cauli rice and cover for 15-20 minutes until chicken has cooked through (165* internal temperature). Garnish with fresh cilantro and lemon wedges.
Recipe inspired by Paleo Gluten Free Eats