Chicken Thighs Over Buttery Spinach and Rice

Servings: 3
Calories: 407.9kcal/1706.7kJ (per serving)
Fat: 22.6g (per serving)
Carbs: 5.1g (per serving)
Protein: 45.0g (per serving)

About

Juicy chicken thighs are heavily seasoned before cooked to a golden char. Once done, they’re sliced and arranged over a bed of cauliflower rice just dripping in a rich, buttery sauce. Fresh spinach is added to bulk up the bedding and to add a brighter taste to your palate.

One serving is approximately ½ cup of rice/spinach with 3 ½ oz cooked chicken.

Ingredients

1 pound chicken thigh
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon lemon pepper seasoning
1 ½ tablespoon olive oil
2 teaspoon lemon juice, fresh
½ cup chicken broth
2 cup cauliflower rice
⅛ teaspoon salt
¼ teaspoon garlic powder
1 ½ tablespoon unsalted butter
2 ounce spinach

Instructions

Lay out your chicken thighs, and cut them into manageably large pieces. If any are particularly thick, you can butterfly them. Sprinkle the first amount of salt, the pepper, onion powder, paprika, and lemon pepper over the chicken.
Heat the olive oil in a large skillet over medium heat. Place the chicken in the skillet and place a lid over it. Cook the chicken for 4-5 minutes per side, until the chicken is golden brown on all sides. When you flip the chicken over, squeeze the lemon juice over the pieces. Set the cooked chicken aside to rest when done.
Return your empty skillet back to your stove on low heat. Toss the chicken broth and cauliflower rice into the skillet. Stir in the second amount of salt and garlic powder. Cook with the lid on until the cauliflower has absorbed the broth.
Melt the butter into the rice. Once melted, chop and stir in the spinach. Cook over low heat, stirring, until the butter is absorbed and the spinach is wilted.
Take the skillet off the stove. Slice your chicken into strips or chopped pieces, and arrange the pieces over the buttery spinach and rice. Serve hot!