One pan Spanish cauliflower rice made in 25 minutes! Bursting with flavor! Paleo and whole30 friendly. Made with lemon, cilantro, chicken, and cauliflower rice. This one-pan skillet recipe makes for fast and easy meal prep.

• 1 teaspoon garlic powder
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1/2 teaspoon Italian spice blend
• 1/2 teaspoon red pepper flakes
• 3-4 boneless, skinless chicken thighs
• 1 tablespoon olive oil for cooking

• 16 oz cauliflower rice
• 1 cup chicken stock
• lemon juice from 1/2 lemon
• fresh cilantro for garnish
• marinated tomatoes for garnish

• 1 teaspoon garlic powder
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1/2 teaspoon Italian spice blend
• 1/2 teaspoon red pepper flakes
• 3-4 boneless, skinless chicken thighs
• 1 tablespoon olive oil for cooking

• 16 oz cauliflower rice
• 1 cup chicken stock
• lemon juice from 1/2 lemon
• fresh cilantro for garnish
• marinated tomatoes for garnish

1. In a small bowl mix together the spices for the chicken, then rub half of it on chicken (reserve half for later)
2. Heat a skillet over medium heat then drizzle with 1-2 tablespoons olive oil and cook chicken until golden brown on each side (about 2-3 minutes on each side- you will finish cooking it later). Then remove and set aside.
3. Fill skillet with cauliflower rice, stock, lemon juice, and the other half of the spice mix. Stir the cauliflower rice then set chicken thighs over rice and cook on medium/low heat for 20 minutes until chicken is cooked through.
4. Garnish with chopped cilantro and lemon wedges (optional).