Chicken and cauliflower rice is a quick low-carb dinner that's both healthy and delicious. It's a bit like a casserole with sweet roasted red peppers and juicy olives, layered over cauliflower rice, with crispy chicken thighs nestled on top. It's an all-in-one meal that's loaded with flavor, and it's ready in just 40 minutes!
Ingredients
2tablespoonsolive oil, divided
2cupsmanzanilla olives, coarsely chopped - we like to leave several whole. See notes
1largecauliflower, chopped into small pieces (about 8 cups)
Instructions
Heat the 1 tablespoon of the oil in a large frying pan over medium-high heat. Add the onion and cook until it is golden brown, about 5 minutes. Add the garlic and tomato paste and cook until the tomato paste starts to darken and turns fragrant, about 3-4 minutes. Add the cherry tomatoes and red peppers and let them cook for a few minutes, scraping the bottom of the pan while they cook.
2 cups manzanilla olives, ½ medium onion, 3 cloves garlic, ¼ cup tomato paste, 1 cup cherry tomatoes, 4 roasted red peppers
While the onions are cooking, start the chicken. Sprinkle the smoked paprika and sea salt over both sides of the chicken. Heat the remaining tablespoon of oil over medium-high heat in a non-stick frying pan. Add the chicken to the pan, skin side up, and cook for 5 minutes. Turn the chicken over and cook for another 5 minutes, or until the skin is crispy.
Add the cauliflower and chicken stock to the pan with the onions and mix together. To the same pan, add the chicken skin side up, and all the pan juices then bring the pan to a boil. Reduce the heat, cover the pan, and let the chicken simmer for 10 minutes then remove the cover and simmer for another 5 minutes until it is fully cooked and most of the liquid in the pan is gone.