Whole30 Savory Chicken with Rice

Elevate your weeknight dinners with this flavorful Whole30 Savory Chicken with Rice recipe, a wholesome and satisfying meal that’s paleo-friendly, dairy-free, and loaded with bold flavors. Tender, golden-browned chicken thighs are simmered in a rich and creamy sauce made with coconut milk, coconut aminos, and aromatic spices, creating a savory blend of goodness in every bite. Instead of traditional rice, this recipe features low-carb cauliflower rice, lightly seasoned with a hint of lemon for a bright and refreshing twist. Perfect for health-conscious meal planners, this hearty dish is ready in just 45 minutes and offers a nutrient-packed, gluten-free option that doesn’t skimp on taste. Serve it fresh, garnished with chopped parsley, for a vibrant, restaurant-quality plate that’s sure to impress both family and guests alike.

Nutriscore Rating: 71/100

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
• 4 cloves Garlic, minced
• 1 medium Onion, finely chopped
• 1 medium Bell pepper, diced
• 1 cup Canned coconut milk
• 1 cup Chicken broth
• 2 tablespoons Coconut aminos
• 1 teaspoon Paprika
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Salt
• 4 cups Cauliflower, riced
• 2 tablespoons Fresh parsley, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Season the chicken thighs with salt, paprika, and pepper.

Step 3

Add the chicken thighs to the skillet and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.

Step 4

In the same skillet, add the minced garlic and chopped onion. Sauté for 2-3 minutes until the onion becomes translucent.

Step 5

Add the diced bell pepper and continue to sauté for another 2 minutes.

Step 6

Stir in the coconut milk, chicken broth, and coconut aminos. Bring the mixture to a simmer.

Step 7

Add the chicken thighs back into the skillet, cover, and simmer for about 10 minutes, allowing the flavors to meld.

Step 8

Meanwhile, in another pan, heat a bit of olive oil over medium heat and add the riced cauliflower. Cook, stirring occasionally, for about 5 minutes until tender.

Step 9

Once the cauliflower rice is cooked, stir in the lemon juice and season with a pinch of salt.

Step 10

To serve, place a portion of cauliflower rice on each plate, top with a chicken thigh and some of the savory sauce.

Step 11

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1932.4g)

Amount per serving	% Daily Value*
Calories	1984.1

Total Fat 132.8g	0%
Saturated Fat 67.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 500mg	0%
Sodium 4065.7mg	0%
Total Carbohydrate 82.7g	0%
Dietary Fiber 20.5g	0%
Total Sugars 39.6g
Protein 130.0g	0%

Vitamin D 0IU	0%
Calcium 350.8mg	0%
Iron 17.5mg	0%
Potassium 4524.4mg	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: 58.4%

Protein: 25.4%

Carbs: 16.2%