Paleo Savory Chicken with Rice

Elevate weeknight dinners with this flavorful and nutrient-packed Paleo Savory Chicken with Rice. This wholesome recipe cleverly swaps traditional rice for grated cauliflower, creating a low-carb, grain-free alternative that's perfect for paleo enthusiasts. Juicy, golden-brown chicken thighs are seasoned with a blend of smoked paprika, garlic powder, and thyme, then paired with a vibrant medley of sautéed onions and bell peppers. The dish is simmered in chicken stock to enhance its rich, savory taste, while a sprinkle of fresh parsley and a squeeze of lemon add a bright, zesty finish. Ready in just 45 minutes, this one-skillet meal is a satisfying, healthy dinner option that's packed with flavor and perfect for busy nights. Whether you're following a specific diet or simply looking for a wholesome, gluten-free meal, this paleo chicken recipe is sure to become a household favorite.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs, boneless and skinless
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper, freshly ground
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 medium onion, finely chopped
• 1 medium bell pepper, diced
• 1 large head cauliflower, grated
• 1 cup chicken stock, low sodium
• 2 tablespoons fresh parsley, chopped
• 1 whole lemon, wedges for serving

Directions

Step 1

Season the chicken thighs with sea salt, black pepper, garlic powder, smoked paprika, and dried thyme.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 3

Add the chicken thighs to the skillet and cook for 8-10 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil.

Step 5

Add the chopped onion and diced bell pepper to the skillet. Sauté for 5 minutes until the vegetables are soft.

Step 6

Add the grated cauliflower to the skillet, stirring to combine with the onions and peppers.

Step 7

Pour the chicken stock over the cauliflower rice mixture and stir. Cook for an additional 6-8 minutes until the cauliflower is tender and the liquid has mostly evaporated.

Step 8

Return the chicken thighs to the skillet, nestling them into the cauliflower rice. Cover and let the flavors meld together for 3-5 minutes.

Step 9

Sprinkle with fresh parsley before serving.

Step 10

Serve with lemon wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(1657.8g)

Amount per serving	% Daily Value*
Calories	1398.2

Total Fat 75.7g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 500mg	0%
Sodium 3018.8mg	0%
Total Carbohydrate 65.0g	0%
Dietary Fiber 21.9g	0%
Total Sugars 26.5g
Protein 121.7g	0%

Vitamin D 0IU	0%
Calcium 289.5mg	0%
Iron 9.1mg	0%
Potassium 3568.9mg	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: 47.7%

Protein: 34.1%

Carbs: 18.2%