Spanish Cauliflower Rice: My favorite way to eat cauliflower rice!

Whole30 Spanish Cauliflower Rice

One pan Spanish cauliflower rice made in 25 minutes! Bursting with flavor! Paleo and whole 30 friendly. Made with lemon, cilantro, chicken, and cauliflower rice. This one pan skillet recipe makes for a fast and easy meal prep.

COOK TIME: 20 minutes

PREP TIME: 8 minutes

SERVINGS: 4

INGREDIENTS:

CHICKEN

• 1 tsp garlic powder **Note from Amy: I don’t include this, I cook the chicken thighs in garlic olive oil instead.
• 2 tsp paprika
• 2 tsp ground cumin
• 1 tsp sea salt
• 1/2 tsp Italian spice blend
• 1/2 tsp red pepper flakes
• 3-4 Boneless, skinless chicken thighs
• 1 Tbsp olive oil for cooking

RICE

• 16 oz cauliflower rice **Note from Amy: I buy it from Harmons, but you can just pulse some cauliflower on your own)
• 1 1/2 cup chicken stock
• Lemon juice from 1/2 lemon
• Fresh cilantro for garnish
• Marinated tomatoes for garnish **Note from Amy - I don’t include these – I like it better without!

INSTRUCTIONS:

1. In a small bowl, mix together the spices for the chicken, then rub half of the mixture on the chicken (reserve half for later).
2. Heat a skillet over medium heat then drizzle with 1 to 2 tablespoons olive oil and cook chicken until golden brown on each side. (About 2 to 3 minutes on each side – you will finish cooking it later.) Then remove and set aside.
3. Fill skillet with cauliflower rice, stock, lemon juice, and the other half of the spice mix. Stir the cauliflower rice, then set chicken thighs over rice, cover with a lid, and cook on medium/low heat for 20 minutes until chicken is cooked through.
4. Garnish with chopped cilantro and lemon wedges (optional).

Honey Mustard Bacon Chicken

The original recipe is here. I’ve made some changes to this recipe in red :) -Amy

PREP TIME: 10 minutes

COOK TIME: 20 minutes

SERVINGS: 3

If you want a delicious creamy sauce for your chicken that has no cream, try this Bacon & Mustard Cnicken. Moist, tender chicken coated with an amazing sauce!

INGREDIENTS:

• 1/3 cup Dijon mustard
• Honey to taste (I did equal parts mustard and honey here because the mustard I got at Trader Joe’s was way too strong!)
• 1/4 tap paprika
• 1/4 tsp salt
• 1/8 tsp black pepper
• 8 strips bacon, uncooked & chopped
• 1 cup onion, chopped
• 1 Tbsp olive oil
• 2 lb chicken breasts, boneless & skinless
• 1 1/2 cups chicken broth

INSTRUCTIONS: 

1. Combine Dijon mustard, paprika, salt & pepper in a small bowl, to make a paste. Spread the paste evenly on both sides of the chicken breasts. Set aside.
2. In a large skillet, cook chopped bacon on medium high heat just until it starts to turn brown. Remove to a plate, leaving bacon fat in a skillet. To the same skillet, add chopped onion and cook in bacon fat until softened. Remove to the same plate, with bacon. 
3. Add 1 Tbsp olive oil to the same skillet. Cook chicken breast (with paste applied) on medium heat, about 1.5 minutes on each side. (The chicken will not be done, but you will continue cooking in the next step.) Remove chicken to plate.
4. To the same skillet, add 1 and 1/2 cups chicken broth, bring to boil, scraping the bottom of the pan. Add bacon & onions back in and mix well. Add chicken breast again and feduce the heat to low-medium and cook for about 15-20 minutes, turning the chicken once, until chicken breast is fully cooked and no longer pink in the center.

Healthy Paleo Gluten Free Bread

This is my go to Grain Free Bread. It is really yummy, has a nice texture, and is easy to make!

https://paleoglutenfree.com/recipes/healthy-paleo-gluten-free-sandwich-bread/

COOK TIME: 50 minutes

PREP TIME: 8 minutes
Servings: 14 slices

INGREDIENTS:

• 1 cup almond flour
• 1 cup tapioca flour
• 1/4 cup Golden milled flax meal
• 6 large eggs
• 2 Tbsp maple syrup
• 2 tsp baking powder
• 3/4 tsp sea salt

1. In a blender, food processor, or by hand combine ingredients for bread until smooth. 
2. Pour batter into bread pan (it will be runny). 
3. Bake on 350F for 50-60 minutes ***my oven cooked it in 40 minutes -Amy*** until golden on top — you will know it is finished cooking when a knife inserted into the center of the loaf comes out clean. 
4. Allow to set for a few minutes before serving. 
5. Store loaf in the fridge or freezer to retain freshness (if you leave it on the counter, it will ferment **Oops! - I left it out for several days and it was fine - Amy**)