Low Carb Baked Chicken and Cauliflower Rice

• Gluten free
• Paleo

• Meat

  • 2 lbs Chicken

• Produce

  • 7 cups Cauliflower, raw
  • 2 tbsp Lemon, zest
  • 1 tsp Onion powder
  • 1/4 cup Parsley
  • 1 1/2 tsp Powdered garlic

• Canned Goods

  • 1 cup Chicken stock

• Condiments

  • 1/3 cup Green olives, pitted
  • 2 tbsp Lemon juice

• Baking & Spices

  • 3/4 tsp Black pepper
  • 1 tsp Kosher salt
  • 1 tsp Paprika
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on ibreatheimhungry.com

Description

Ingredients

• 7 cups finely chopped raw cauliflower
• ¼ cup chopped parsley
• ⅓ cup pitted green olives (I used Castelanata), quartered
• 2 Tbsp lemon zest
• 2 Tbsp lemon juice
• 1 cup chicken stock
• ¼ tsp black pepper
• 1 tsp kosher salt
• ½ tsp garlic powder
• 2 Tbsp olive oil
• 2 lbs chicken pieces (drumsticks, thighs, or breasts)
• 2 tsp salt
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 tsp onion powder
• 1 tsp paprika (smoked if you have it)

Directions

• 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.