Crispy Chicken Thighs with Creamy Garlic Cauliflower Rice and Broccolini
Ingredients
The chicken
-
1.5
lb
boneless skinless chicken thighs
The cauliflower rice
-
24
oz
frozen cauliflower rice
-
½
cup
full fat coconut milk
-
6
cloves
garlic
-
1
bunch
broccolini
-
2
Tbsp
grass-fed butter, ghee, or avocado oil
-
¼
cup
shredded parmesan (optional)
-
1
Tbsp
sea salt
-
1/4
tsp
black pepper
For serving
-
1
lemon
wedges
-
to taste
fresh parsley
-
to taste
red pepper flakes
Instructions
- Season chicken thighs with salt and pepper.
- Melt 1 Tbsp butter or ghee in a skillet over medium heat and add chicken thighs, cooking for 30-35 minutes and flipping halfway.
- While the chicken cooks, prep the other ingredients.
- In a separate skillet, melt 1 Tbsp butter or ghee over medium-high heat, add minced garlic and cook briefly.
- Add frozen cauliflower rice, increase heat to high, and cook for 4 minutes, stirring.
- Add coconut milk, sea salt, and black pepper, stirring and cooking for 1 minute, then remove from heat and add parmesan if using.
- Once the chicken is done, let it rest, then cook broccolini in the same skillet for about 8 minutes, adding sliced garlic and seasoning near the end.
- Slice the chicken and serve with cauliflower rice and broccolini, garnished with parsley and red pepper flakes, and lemon wedges on the side.
Nutrition Facts (estimated)
Servings
4 servings
Calories
400
Total fat
25g
Total carbohydrates
15g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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