Chicken Thighs and Cauliflower Rice Medley

This was inspired by the nutrition mindset programme I’ve just started following. It’s introduced me to the WONDERFUL world of cauliflower rice. Seriously, this stuff is magic! And so adaptable. And you can eat oodles of it and no danger of getting fat or wobbly like you do with rice and pasta!

Here’s the recipe:

Chicken thighs on cauliflower rice

Serves 4 as a main course

8 chicken thighs, roasted in a hot oven for around 45 mins

1 large cauliflower – whizzed in the food processor to turn it into rice.

1 large knob unsalted butter

6 tomatoes, quartered

2 leeks, diced

3 tbsp tomato puree

8 spring onions, sliced into thin rounds

2 red onions, diced

2 cloves garlic, chopped chunky

3 packs of samphire

8 chestnut mushrooms, sliced

Few sprigs of fresh basil

How to prepare chicken thighs on cauliflower rice

Roast the chicken thighs in a hot oven for 45 minutes or until they are crispy and well-browned.

Meanwhile, in a large frying pan / skillet, fry the red onions, garlic, spring onions, leeks and mushrooms for 5 minutes. Add the tomatoes, tomato puree and samphire and fry for a further 5 minutes on a medium heat. Just before serving up, add the cauliflower rice, combine well into the pan and scatter with a few torn basil leaves.

Heap the chicken thighs on top of the cauliflower rice mix and eat until your little heart’s content!

Thanks for taking the time to read this and I hope you enjoy it!