Chicken & Spanish Cauliflower “Rice”

Chicken & Spanish Cauliflower “Rice” is a delicious and low-carb alternative to traditional Spanish rice dishes. This recipe features tender, spiced chicken paired with a vibrant cauliflower “rice” that’s infused with classic Spanish flavors like cumin, paprika, and tomatoes. The cauliflower “rice” perfectly mimics the texture of regular rice while keeping the dish light and healthy. Quick to prepare and full of flavor, this dish is perfect for those looking to enjoy a hearty meal without the extra carbs, making it an excellent choice for a weeknight dinner or meal prep.

Ingredients:

• For the Chicken:
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
• For the Spanish Cauliflower “Rice”:
  • 1 medium head of cauliflower, riced (or 4 cups store-bought cauliflower rice)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon turmeric (optional)
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1/4 cup tomato sauce
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions:

1. Prepare the Chicken:
   • In a medium bowl, toss the chicken pieces with olive oil, ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
   • Heat a large skillet over medium-high heat. Add the chicken and cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
2. Cook the Cauliflower “Rice”:
   • In the same skillet, add the olive oil and heat over medium heat.
   • Add the chopped onion and cook until softened, about 3-4 minutes.
   • Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until the pepper starts to soften.
   • Add the riced cauliflower to the skillet along with ground cumin, smoked paprika, chili powder, turmeric (if using), salt, and pepper. Stir well to combine.
3. Add the Tomatoes:
   • Stir in the drained diced tomatoes and tomato sauce. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and heated through, and the flavors have melded together.
4. Combine and Serve:
   • Return the cooked chicken to the skillet, mixing it with the cauliflower “rice” until everything is well combined and heated through.
   • Garnish with freshly chopped cilantro and serve with lime wedges on the side.

Enjoy your Chicken & Spanish Cauliflower “Rice,” a flavorful, healthy meal that’s perfect for any occasion!