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overhead view of black skillet with spicy chicken and cauliflower rice.

Spicy Chicken with Cauliflower Rice

Is a low carb, gluten-free and whole30 one-pan meal that takes about 30 minutes to be ready! The Chicken is juicy and it’s served over cauliflower rice.
Course dinner, Lunch, Main Course
Cuisine American
Keyword Cauliflower Rice, Chicken, low-carb dinner, one-pan meal, paleo, Skillet Recipe, whole30 recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marinade time 14 minutes
Total Time 30 minutes
Servings 6 pessoas
Calories 222kcal


For the Chicken

For the Cauliflower Rice

  • 1 medium cauliflower head
  • 1 cup onion chopped
  • 4 garlic cloves minced
  • 1/4 cup chicken broth
  • 1 tablespoon hot sauce any you prefer
  • ½ cup fresh chopped parsley
  • 1 tablespoon lemon juice


  • In a large bowl, arrange chicken thighs and sprinkle with all the seasonings (except the olive oil) for the chicken ingredients. Mix everything well and marinate for 15-30 minutes (or over night).
  • While marinating chicken, make cauliflower rice by pulsing the cauliflower florets in a food processor for about 25-30 seconds until you obtain a rice-like consistency. Set aside.
  • In a large skillet, add olive oil over medium-high heat. When the pan smokes just a bit, it’s a sign that it’s properly heated. Place the chicken in the skillet, reduce the heat to medium and cook for about 4 – 5 minutes on each side or until chicken reaches 165°F (75°C). Set chicken aside on a plate.
  • In the same pan, add garlic and onion and sauté for 1 minute until the onions become golden brown. Add the hot sauce and mix well. Add the riced cauliflower and mix everything together. Pour the chicken stock over the cauliflower rice add parsley and lemon juice. Cook for 2 or 3 minutes until the cauliflower gets tender. 5. Adjust seasoning as needed. Return chicken thighs over cauliflower rice and reheat quickly. Enjoy!



  • Adapted from Eat Well 101.  
  • You can buy riced cauliflower to save time.
  • The longer you marinate the chicken, the more flavourful it will be.
  • When you add the chicken to the hot skillet, avoid moving it around until ready to flip.
  • To store: Store the chicken bowls in the fridge for up to 4 days.
  • To reheat: Reheat the chicken and cauliflower rice in the microwave until heated through.
  • To freeze: I would recommend only freezing the chicken as the vegetables won’t hold up well. Freeze the chicken in a freezer-safe bag or container for up to 3 months.


Serving: 1/6 | Calories: 222kcal | Carbohydrates: 10g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 100mg | Sodium: 587mg | Fiber: 4g | Sugar: 3g