Tomato and Chicken Thigh Skillet with Parsley Cauliflower Rice

Preparation: 34 min

Prepare the cauliflower rice by combing the first amount of olive oil, the cauliflower, first amount of salt, and parsley in a large pan over high heat.

Cook and toss the rice until it reaches a golden brown crisp. You can undercook the rice if you’d prefer it to be more tender. Once done, transfer the rice to a serving dish and set it aside.

Prepare 4 chicken thighs (skin and bones intact) by sprinkling the second amount of salt, the pepper, and the onion powder over the skins.

Heat the second amount of olive oil in the same large pan you used earlier over a medium heat. Place the chicken thighs in the olive oil seasoned side down. Place a lid on the pan and cook for about 7 minutes - the skins should be getting golden brown.

Flip the chicken thighs over and return the lid to the pan. Cook for an additional 7 minutes. Then, transfer the chicken thighs to a clean surface to rest.

Melt the butter in the pan to deglaze it, combining it with any leftover olive oil, over a low heat. Toss the garlic in the butter and cook for about 30 seconds.

Stir the cream into the pan. Follow this by stirring in chopped tomatoes and the remaining seasonings.

Nestle the chicken thighs back into the pan with the sauce. Return the lid once more and cook on a low simmer for 5 minutes.

Serve the chicken thighs and the sauce over your cauliflower rice. This recipe here has been garnished with extra chopped parsley.

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