Low Carb Stuffed Chicken with Spicy Cauliflower Rice 0 715

Low Carb Stuffed Chicken with Spicy Cauliflower Rice

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.

Ingredients:
  • 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
Instructions for low carb stuffed chicken with spicy cauliflower rice:

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)

Low Carb Stuffed Chicken with Spicy Cauliflower Rice
 
Author: 
Nutrition Information
  • Serves: 4
  • Calories: 544
  • Fat: 35
  • Carbohydrates: 10
  • Sugar: 3
  • Fiber: 3
  • Protein: 40
Recipe type: Low Carb
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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
Instructions
  1. Separate cauliflower into florets
  2. Place into food processor and pulse until the mixture resembles rice or use box cheese grater
  3. Season chicken thighs with salt and pepper and leave on the side
  4. Heat 2 TBS of olive oil in the skillet over medium heat
  5. Add cauliflower, spices salt and pepper
  6. Add chopped onions
  7. Cook for about 7 minutes until soft
  8. Take about ¼ of rice and let it cool down little bit.
  9. Leave rest of the rice on the side
  10. Place about 1 tbsp of rice in the middle of each chicken thigh
  11. Roll it up thightly. (you can use toothpicks to keep edges together)
  12. Heat oil in the large skillet and sear chicken on both sides
  13. Place into prepared baking dish
  14. In the small bowl combine lemon juice, mayonnaise and mustard.
  15. Pour over chicken
  16. Sprinkle with cheese
  17. Bake in the oven at 200 C for about 25 minutes
  18. Slice it up and serve with leftover cauliflower rice.
Notes
TOTAL NET CARBS 7 g per serving

 

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