Paleo Roasted Chicken Rice

Savor the wholesome flavors of this Paleo Roasted Chicken Rice, a delicious and nutrient-packed twist on comfort food classics. Perfectly roasted whole chicken, marinated with olive oil, fresh rosemary, zesty lemon, and garlic, creates a mouthwatering centerpiece that's juicy and aromatic. Paired with a savory cauliflower rice, infused with coconut aminos, ground ginger, and fresh green onions, this recipe offers a low-carb, grain-free alternative to traditional chicken and rice dishes. Ready in just under two hours, this paleo-friendly meal is ideal for family dinners or meal prep, providing a satisfying blend of hearty protein and light, flavorful sides. Healthy, flavorful, and easy to prepare—this dish is a must-try for paleo enthusiasts and food lovers alike!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 approximately 4 pounds whole chicken
• 3 tablespoons olive oil
• 1 lemon
• 4 cloves garlic
• 2 tablespoons fresh rosemary
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large head cauliflower
• 2 tablespoons coconut aminos
• 3 stalks green onions
• 2 tablespoons coconut oil
• 1 teaspoon ground ginger

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse the chicken under cold water and pat dry using paper towels.

Step 3

In a small bowl, mix 2 tablespoons of olive oil, juice of the lemon, minced garlic, chopped rosemary, salt, and black pepper.

Step 4

Rub this mixture all over the chicken, making sure to get it under the skin and inside the cavity for maximum flavor.

Step 5

Place the chicken in a roasting pan, breast side up. If desired, tie the legs together with kitchen twine for even cooking.

Step 6

Roast the chicken in the preheated oven for about 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced.

Step 7

While the chicken is roasting, prepare the cauliflower rice. Remove and discard the leaves and core of the cauliflower. Cut into florets.

Step 8

Place cauliflower florets in a food processor and pulse until it resembles rice (do this in batches if necessary).

Step 9

Heat 2 tablespoons of coconut oil in a large skillet over medium heat.

Step 10

Add the cauliflower rice to the skillet and stir-fry for about 5 minutes, until it starts to soften.

Step 11

Add coconut aminos, sliced green onions, and ground ginger to the cauliflower rice. Stir well to combine and cook for another 5-7 minutes until tender.

Step 12

Once the chicken is cooked, remove it from the oven and let it rest for at least 10 minutes before carving.

Step 13

Serve the carved chicken with a generous side of cauliflower rice and garnish with extra rosemary if desired.

Nutrition Facts

Serving size	(2848.1g)

Amount per serving	% Daily Value*
Calories	1188.6

Total Fat 87.2g	0%
Saturated Fat 34.9g	0%
Polyunsaturated Fat 4.8g
Cholesterol 136.1mg	0%
Sodium 6638.2mg	0%
Total Carbohydrate 62.8g	0%
Dietary Fiber 21.0g	0%
Total Sugars 24.6g
Protein 52.9g	0%

Vitamin D 0IU	0%
Calcium 289.3mg	0%
Iron 7.7mg	0%
Potassium 3190.5mg	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: 62.9%

Protein: 17.0%

Carbs: 20.1%