Low Carb Roasted Chicken Rice

Savor the comforting flavors of this Low Carb Roasted Chicken Rice, a delicious and wholesome twist on a classic favorite. Juicy, oven-roasted chicken thighs, seasoned to perfection with garlic, paprika, and a crispy golden skin, take center stage. Paired with a fragrant, buttery cauliflower rice infused with sautéed onions, chicken broth, and fresh parsley, this dish is the ultimate low-carb, gluten-free meal. Ready in under an hour, it’s perfect for busy weeknights or elegant dinners alike. A squeeze of bright lemon juice ties it all together, creating a satisfying, guilt-free way to enjoy the beloved "chicken and rice" combination.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs, bone-in and skin-on
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1 head Cauliflower, medium size
• 1 small Onion, finely chopped
• 0.5 cup Chicken broth
• 2 tablespoons Butter
• 2 tablespoons Parsley, chopped
• 4 pieces Lemon wedges

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large bowl, rub the chicken thighs with olive oil, salt, black pepper, garlic powder, and paprika. Ensure the chicken is evenly coated with the spices.

Step 3

Place the seasoned chicken thighs on a baking sheet lined with parchment paper. Roast in the preheated oven for approximately 30-35 minutes or until the skin is crispy and the chicken is cooked through, reaching an internal temperature of 165°F (75°C).

Step 4

While the chicken is roasting, prepare the cauliflower rice. Remove the leaves and core from the cauliflower, and break it into florets.

Step 5

Using a food processor, pulse the cauliflower florets in batches until the texture resembles rice.

Step 6

In a large skillet over medium heat, melt the butter and sauté the chopped onion until translucent, about 3-4 minutes.

Step 7

Add the cauliflower rice to the skillet, and pour in the chicken broth. Cook for about 6-8 minutes, stirring occasionally, until the cauliflower is tender and most of the liquid has evaporated.

Step 8

Season the cauliflower rice with salt and pepper to taste. Stir in the chopped parsley.

Step 9

Once the chicken is done roasting, remove it from the oven and let it rest for 5 minutes.

Step 10

Serve the roasted chicken thighs over a bed of cauliflower rice, garnished with fresh lemon wedges for squeezing over before eating.

Nutrition Facts

Serving size	(1473.1g)

Amount per serving	% Daily Value*
Calories	2045.2

Total Fat 146.1g	0%
Saturated Fat 43.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 629.8mg	0%
Sodium 3463.6mg	0%
Total Carbohydrate 42.9g	0%
Dietary Fiber 15.9g	0%
Total Sugars 16.1g
Protein 148.0g	0%

Vitamin D 4.5IU	0%
Calcium 225.1mg	0%
Iron 9.6mg	0%
Potassium 2999.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.3%

Protein: 28.5%

Carbs: 8.3%