Description
A delicious Keto-friendly dish featuring roasted chicken thighs served over cauliflower rice with a zesty green sauce.
Ingredients
Scale
- 2 lbs bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 medium head of cauliflower, riced (about 4 cups)
- 2 tablespoons butter
- 1 cup chicken broth
- 1 tablespoon fresh lime juice
- For the green sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 clove garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jalapeño, seeds removed (optional for heat)
Instructions
- Preheat the oven to 425°F. In a large bowl, combine olive oil, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Add the chicken thighs and coat them well with the spice mixture. Place the chicken on a baking sheet, skin side up, and roast for 35-40 minutes or until the internal temperature reaches 165°F and the skin is crispy.
- While the chicken is roasting, prepare the cauliflower rice. Remove the leaves and stem from the cauliflower and cut it into florets. Pulse the florets in a food processor until they resemble rice. In a large skillet, melt the butter over medium heat. Add the riced cauliflower and sauté for 5-7 minutes, stirring occasionally, until tender. Pour in the chicken broth and lime juice, and cook for an additional 2-3 minutes until the liquid is absorbed. Season with salt and pepper to taste.
- For the green sauce, combine cilantro, mayonnaise, lime juice, garlic, salt, pepper, and jalapeño (if using) in a blender or food processor. Blend until smooth and creamy. Adjust seasoning as needed.
- Serve the roasted chicken thighs over the cauliflower rice, drizzling the green sauce generously on top.
Notes
- For extra flavor, marinate the chicken in the spice mixture for a few hours or overnight.
- You can substitute the chicken thighs with chicken breasts if you prefer a leaner option, adjusting the cooking time as necessary.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 150mg