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Garlicky Chicken With Jeweled Cauliflower Rice

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40min

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2 servings

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This Garlicky Chicken With Jeweled Cauliflower Rice offers a colorful, nutritious twist on a classic protein-and-rice dish. Succulent chicken thighs marinated in an aromatic garlic sauce are paired with vibrant cauliflower "rice" studded with colorful vegetables, dried fruits, and nuts for a feast that's as beautiful as it is delicious. The low-carb cauliflower base delivers the satisfaction of traditional rice with added nutritional benefits, while the medley of flavors and textures creates a memorable meal that's both healthy and indulgent.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
12 g
24 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Nuts

Ingredients

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Steps

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1
Prepare the chicken

Pat chicken thighs dry with paper towels. Season with 1 teaspoon salt and 1/2 teaspoon black pepper on both sides.

2
Make garlic marinade

Peel and mince 6 cloves of garlic. In a large bowl, combine minced garlic, 2 tablespoons olive oil, juice of 1 lemon, 1/2 teaspoon cumin, and 1/4 teaspoon black pepper. Mix well to create a marinade.

3
Marinate the chicken

Add chicken thighs to the marinade, turning to coat completely. Let marinate for at least 15 minutes at room temperature or up to 4 hours in the refrigerator.

4
Prepare the cauliflower rice

Cut cauliflower into florets. Working in batches, pulse cauliflower florets in a food processor until they resemble rice grains. Alternatively, grate the cauliflower using the large holes of a box grater.

5
Prepare the vegetables

Finely dice the bell peppers. Peel and finely dice the carrots. Peel and finely dice the onion. Finely chop the dried apricots. Roughly chop the pistachios. Finely chop the parsley.

6
Cook the chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook chicken thighs for 5-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer chicken to a plate and cover loosely with foil to keep warm.

7
Start the cauliflower rice

In the same skillet, add remaining tablespoon of olive oil. Add diced onion and sauté for 2-3 minutes until translucent. Peel and mince remaining 2 cloves of garlic. Add minced garlic to the skillet and cook for 30 seconds until fragrant.

8
Add vegetables

Add diced bell peppers and carrots to the skillet. Sauté for 3-4 minutes until slightly softened.

9
Add cauliflower

Add cauliflower rice to the skillet. Stir in turmeric, remaining 1/2 teaspoon cumin, cinnamon, and remaining 1 teaspoon salt. Cook for 5-6 minutes, stirring occasionally, until cauliflower is tender but not mushy.

10
Add the jewels

Stir in dried cranberries and chopped dried apricots. Cook for another 1-2 minutes to warm through.

11
Finish the cauliflower rice

Remove from heat. Stir in chopped pistachios and half of the chopped parsley. Squeeze juice from remaining lemon over the cauliflower rice. Toss to combine.

12
Plate the dish

Divide the jeweled cauliflower rice among four plates. Top each serving with two chicken thighs.

13
Garnish and serve

Sprinkle remaining chopped parsley over the chicken and rice. Serve immediately while hot.

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