Easy Baked Chicken with Cauliflower Rice

Easy baked chicken with cauliflower rice

This easy baked chicken with cauliflower rice recipe uses one baking dish and is ready in an hour. It’s simple, low-carb, and delicious. It makes for an easy weeknight dinner and I love having leftovers for lunches. You can use chicken thighs, legs, or quarters and you can adjust the seasoning to your taste. I like chicken thighs seasoned with salt, pepper, garlic salt, and a bit of smoked paprika.

Just a few notes. If you have homemade chicken stock, that works best. If not, don’t sweat it. The stuff in the box or can will do just fine. If you don’t have smoked paprika, use the regular stuff. This recipe is really flexible. If you don’t have dark meat chicken, you can use skin-on chicken breasts, just cook about 10 minutes less as the breasts cook faster. White meat is much less forgiving than dark meat and will turn dry quickly if overcooked.

Gather up your ingredients.

ingredients for easy baked chicken with cauliflower rice

Preheat the oven to 375 degrees and spray a 9×11 baking dish with non-stick spray.

Chop the cauliflower into small pieces and add them to a large bowl. To the bowl, add the parsley, green olives, lemon zest, lemon juice, chicken stock, black pepper, Kosher salt, garlic powder, and olive oil.

toss cauliflower rice ingredients together in a large bowl

Toss together until fully mixed and then spread across the bottom of 9 x 11 baking dish.

evenly spread the cauliflower rice in a baking dish

In a small bowl, combine the Kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the mixture evenly all over the chicken.

place seasoned chicken on top of cauliflower rice

Place the chicken pieces on top of the cauliflower rice. Bake at 375 degrees for 50 minutes, or until the chicken is cooked through. Chicken is ready at 160 degrees.

If you love this Easy Baked Chicken with Cauliflower Rice, you might also enjoy my Juicy Chicken Leg Quarters, Cast Iron Roasted Chicken, and Broiled Chicken Thighs.

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Easy Baked Chicken with Cauliflower Rice

easy baked chicken with cauliflower rice

Easy low-carb and keto friendly baked chicken with cauliflower rice recipe. Cooks in one baking dish and read in an hour.

  • Author: Kathleen
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 70 minutes
  • Yield: 4 servings
  • Category: chicken
  • Method: baking
  • Cuisine: American

Ingredients

For the Cauliflower Rice:
1 head cauliflower
1/2 cup chopped parsley
1/2 cup green olives, sliced
1 tablespoon lemon zest
2 tablespoons lemon juice
1 cup chicken stock (homemade if you have it)
1/4 teaspoon black pepper
1/2 teaspoon Kosher salt 
1/2 teaspoon garlic powder
2 tablespoons olive oil

For the Chicken:
2 pounds chicken thighs
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika

Instructions

  1. Preheat the oven to 375 degrees and spray a 9×11 baking dish with non-stick spray.
  2. Chop the cauliflower into small pieces and add them to a large bowl. To the bowl, add the parsley, green olives, lemon zest, lemon juice, chicken stock, black pepper, Kosher salt, garlic powder, and olive oil. Toss together until fully mixed and then spread across the bottom of 9 x 11 baking dish.
  3. In a small bowl, combine the Kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the mixture evenly all over the chicken. Place the chicken pieces on top of the cauliflower rice. Bake at 375 degrees for 50 minutes, or until the chicken is cooked through. Chicken is ready at 160 degrees.

Keywords: baked chicken, chicken thighs, easy baked chicken, keto, low-carb, baked chicken with cauliflower rice, easy chicken dinner, healthy chicken dinner

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