Cuban-Style Chicken and Rice

We recently found Via Emilia Organic Riced Cauliflower at our local Costco and I am in love with it! Not only does it save me a ton of time, it also saves me a ton of mess and waste. I’m also smitten with a Cuban spice blend that we found at our local grocery store. I’ve been sprinkling it on eggs for breakfast at least a few times a week. One day for lunch, I blended these two new favorites (see our Instagram post) and the recipe started to take form.

Whether you’re looking for a Whole30 or 21DSD compliant meal or just a super tasty dinner without a lot of fuss, this is it! Plus, it can be thrown together in less than 30 minutes, so it’s perfect for a quick weeknight meal. You can spice it up with your favorite hot sauce or salsa (Brent’s go-to condiments) or eat it as is.

Ingredients
chicken
1 tsp granulated garlic
1 tsp onion powder
1 tsp cumin
1 tsp oregano
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (or 1/2 tsp, if you like a lot of spice)
1 lb chicken thigh meat, diced
2 tsp avocado oil

“rice”
4 tsp avocado oil
24-oz frozen riced cauliflower (or fresh)
1/2 tsp salt
1/4 tsp pepper
1 tsp garlic
1 tsp lemon zest
2 tsp chopped cilantro

Method

Blend the spices for the chicken in a medium bowl. Add the diced chicken and mix until chicken is thoroughly coated with the seasoning mixture.

Heat 2 tsp avocado oil in a skillet over medium high heat. Add the chicken and cook until golden brown on all sides (about 6-8 minutes). Remove from heat.

Meanwhile, in a deep skillet, heat 4 tsp avocado oil. Add the frozen riced cauliflower. Sprinkle in the salt, pepper and garlic. Sauté until cauliflower is cooked (about 5 minutes, or 2-3 minutes if using fresh cauliflower). Remove from heat.

Stir the lemon zest and cilantro into the cauliflower rice.

Mix chicken into the rice or plate chicken over rice, and serve.

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