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.
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
- 1/4 tsp chilli powder
- 1/4 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp dried oregano
- 1/4 tsp chinese spices mix
- 1/4 tsp garlic powder
- salt pepper to taste
Instructions
- 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 1/4 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.
Notes
TOTAL NET CARBS 7 g per serving