You can make this low carb stuffed chicken with spicy cauliflower rice for your dinner or lunch today. This recipe is a bit time consuming but definitely worth the effort. You can omit cheese for dairy free version or leave out spices if you prefer non spicy version.
- 700 g Boneless Chicken Thighs
- 1 Medium Cauliflower Head
- 1 Small Red Onion
- 90 g Grated Cheese
- 2 Tbsp mayonnaise
- 2 tbsp Lemon juice
- 1 tsp, Whole Grain Mustard
- 4 tbsp olive oil
- ¼ tsp chilli powder
- ¼ tsp ground cumin
- ½ tsp paprika
- ¼ tsp dried oregano
- ¼ tsp chinese spices mix
- ¼ tsp garlic powder
- salt, pepper to taste
Separate cauliflower into florets
Place into food processor and pulse until the mixture resembles rice or use box cheese grater
Season chicken thighs with salt and pepper and leave on the side
Heat 2 TBS of olive oil in the skillet over medium heat
Add cauliflower, spices salt and pepper
Add chopped onions
Cook for about 7 minutes until soft
Take about ¼ of rice and let it cool down little bit.
Leave rest of the rice on the side
Place about 1 tbsp of rice in the middle of each chicken thigh
Roll it up thightly. (you can use toothpicks to keep edges together)
Heat oil in the large skillet and sear chicken on both sides
Place into prepared baking dish
In the small bowl combine lemon juice, mayonnaise and mustard.
Pour over chicken
Sprinkle with cheese
Bake in the oven at 200 C for about 25 minutes
Slice it up and serve with leftover cauliflower rice.
Low Carb Stuffed Chicken with Spicy Cauliflower Rice (print version below)
- Serves: 4
- Calories: 544
- Fat: 35
- Carbohydrates: 10
- Sugar: 3
- Fiber: 3
- Protein: 40
- 700 g Boneless Chicken Thighs
- 1 Medium Cauliflower Head
- 1 Small Red Onion
- 90 g Grated Cheese
- 2 Tbsp mayonnaise
- 2 tbsp Lemon juice
- 1 tsp, Whole Grain Mustard
- 4 tbsp olive oil
- ¼ tsp chilli powder
- ¼ tsp ground cumin
- ½ tsp paprika
- ¼ tsp dried oregano
- ¼ tsp chinese spices mix
- ¼ tsp garlic powder
- salt, pepper to taste
- Separate cauliflower into florets
- Place into food processor and pulse until the mixture resembles rice or use box cheese grater
- Season chicken thighs with salt and pepper and leave on the side
- Heat 2 TBS of olive oil in the skillet over medium heat
- Add cauliflower, spices salt and pepper
- Add chopped onions
- Cook for about 7 minutes until soft
- Take about ¼ of rice and let it cool down little bit.
- Leave rest of the rice on the side
- Place about 1 tbsp of rice in the middle of each chicken thigh
- Roll it up thightly. (you can use toothpicks to keep edges together)
- Heat oil in the large skillet and sear chicken on both sides
- Place into prepared baking dish
- In the small bowl combine lemon juice, mayonnaise and mustard.
- Pour over chicken
- Sprinkle with cheese
- Bake in the oven at 200 C for about 25 minutes
- Slice it up and serve with leftover cauliflower rice.
