FOR THE CAULIFLOWER RICE:
7 cups finely chopped raw cauliflower
1/4 cup chopped parsley
1/3 cup pitted green olives, quartered (I use Castelanata)
2 TB lemon zest
2 TB lemon juice
1 cup chicken stock
1/4 tsp black pepper
1 tsp kosher salt
1/2 tsp garlic powder
2 TB olive oil
FOR THE BAKED CHICKEN:
2 lbs chicken pieces (drumsticks, thighs, or breasts)
2 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
1 tsp onion powder
1 tsp paprika (smoked if you have it)
1. Combine all of the cauliflower rice ingredients together in a large bowl and mix thoroughly. Spread out in a 13 x 9 baking dish.
2. Combine all of the chicken seasonings in a small bowl. Rub all over the chicken pieces. Place the chicken pieces on top of the cauliflower rice. Sprinkle any remaining seasoning over the top.
3. Bake at 375 degrees for 45 minutes, or until the chicken is cooked through and the skin is crisp. Serve hot.
4. Alternatively, you could put all of this in a crock pot and cook it on low for 6 hours.
This is a fantastic low carb remake of the baked chicken with rice recipe of my childhood. It’s inexpensive, delicious, and easy to throw together. It’s also Paleo and Whole 30 compliant!
Author: Mellissa Sevigny
Yield: 6 servings
1 pc. chicken & 1 cup cauliflower rice – 345 calories, 19g fat, 5g net carbs, 34g protein