Crispy Chicken Thighs with Creamy Garlic Cauliflower Rice and Broccolini
Dairy-Free
Paleo
Low Carb
Keto
Whole30
This recipe is so easy and delicious, you won't even miss the carbs! It's Whole30, keto, paleo, gluten free, and dairy free and perfect for an easy weeknight meal!
Prep Time: 4 minutesmins
Cook Time: 38 minutesmins
Servings: 4servings
Ingredients
1.5lbboneless skinless chicken thighs
24oz7 cups frozen cauliflower rice
1/2cupfull fat coconut milk
6clovesgarlic4 minced, 2 thinly sliced
Sea salt
Freshly ground black pepper
1bunch broccolinican sub asparagus
2Tbspgrass-fed butterghee, or avocado oil
1/4cupshredded parmesanoptional, omit for Whole30
Lemon wedges for serving
Garnish: fresh parsleyred pepper flakes
Instructions
Cook chicken. Season chicken thighs generously with salt and pepper on both sides (I don't measure here, just season to your liking*). Melt 1 Tbsp butter or ghee a large skillet over medium heat. Once it's hot, add the chicken thighs and cook for 30-35 minutes, flipping halfway through**.
Prep ingredients. To save time, prep the rest of your ingredients while chicken is cooking.
Cook cauliflower rice. While chicken is cooking, melt 1 Tbsp butter or ghee in a separate medium-sized skillet over medium-high heat. Add garlic and cook for about 10-20 seconds, stirring. Add frozen cauliflower rice, increase heat to high, and cook for 4 minutes, stirring and scraping the bottom. Add coconut milk, 1 tsp sea salt, and 1/4 tsp pepper. Stir and cook for 1 minute, stirring constantly. Remove from heat and add parmesan (if using). Keep warm until ready to serve.
Cook broccolini. When chicken is done, remove to a cutting board and allow to rest for about 5 minutes. Meanwhile, add the broccolini to the skillet the chicken was in (still over medium heat) and cook for about 8 minutes, tossing occasionally. Increase heat to medium-high if you think they're not cooking fast enough. Add sliced garlic and sprinkle with salt and pepper when you have about 2 minutes of cook time left. Keep tossing/stirring after adding garlic to prevent it from burning.
Serve! Slice the chicken thighs with a very sharp knife (they're so crispy that you'll need to have a really sharp one to keep the slices looking pretty!). Serve family-style or assemble on plates. Garnish with fresh parsley and red pepper flakes. Serve with lemon wedges to be squeezed over the chicken and broccolini. The fresh lemon juice adds that perfect bit of acidity to this dish that you won't want to omit! It really brings out all of the other flavors.
Notes
*It's common for people to under-season meats, so just make sure you add enough to give the chicken some good flavor. If you really need a measurement I would guess I use around 1 tsp sea salt and 3/4 tsp black pepper per pound of chicken. So that's about 1.5 tsp sea salt and 1 tsp black pepper to season the chicken in this recipe. **Cook until both sides are nice and crispy. It's hard to overcook chicken thighs, so when in doubt, just add a little more time. You may want to use a splatter guard if you have one!