Low Carb Baked Chicken and Cauliflower Rice
Try this Low Carb Baked Chicken and Cauliflower Rice recipe, or contribute your own.
Try this Low Carb Baked Chicken and Cauliflower Rice recipe, or contribute your own.
- 1 tsp garlic powder
- 2 tsp salt
- 1/4 cup chopped parsley
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 2 tbsp lemon juice
- 1 tsp onion powder
- 1 cup chicken stock
- 7 cups finely chopped raw cauliflower
- 1/3 up pitted green olives (i used castelanata) quartered
- 2 tbsp lemon zest
- 2 lbs chicken pieces (drumsticks thighs, or breasts)
- 1 tsp paprika (smoked if you have it)
- Carbohydrate 4.08452493434811 g
- Cholesterol 2.40000000202884 mg
- Fat 2.11875340410085 g
- Fiber 0.394561809975794 g
- Protein 2.25703916852268 g
- Saturated Fat 0.417928215565889 g
- Serving Size 1 1 serving (241g)
- Sodium 317.745336209344 mg
- Sugar 3.68996312437231 g
- Trans Fat 0.108667652859302 g
- Calories 44 calories
Step-by-step
- Combine all of the cauliflower rice ingredients together in a large bowl and mix thoroughly. Spread out in a 13 x 9 baking dish.
- 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.
- Bake at 375 degrees for 45 minutes, or until the chicken is cooked through and the skin is crisp. Serve hot.
- Alternatively, you could put all of this in a crockpot and cook it on low for 6 hours.
Swapping bone-in chicken pieces for skinless boneless breasts alters moisture release significantly during baking, leading to drier meat if not monitored closely. Raw cauliflower contains an exceptionally high water content that escapes during the initial twenty minutes of thermal exposure. Spreading the finely grated brassica evenly across a standard 13 by 9 inch metal baking dish prevents pooling, which otherwise steams the poultry instead of roasting it. A glass baking dish retains thermal energy differently than aluminum or dark steel, requiring an extra five to ten minutes in an oven preheated to 375 degrees Fahrenheit to achieve adequate crispness on the skin. Brushing the exterior poultry surfaces with olive oil facilitates efficient heat transfer and promotes Maillard browning across the surface proteins. Pitted green olives contribute localized pockets of salinity that balance the neutral flavor profile of the surrounding vegetables without requiring additional liquid. Retain leftovers in a sealed container for up to three days, though the vegetable base will soften considerably upon reheating. Slow cooking offers an alternative pathway using six hours on low heat, but this method eliminates exterior crisping entirely.
