Low Carb Spicy Chicken with Cauliflower Rice

Ingredients
FOR THE CHICKEN

•  6 boneless skinless chicken thighs
•  1 teaspoon dried oregano
•  ½ tablespoon paprika
•  1 teaspoon garlic powder
•  ½ teaspoon chilli powder
•  ½ teaspoon cumin
•  Salt and black pepper
•  2 tablespoons olive oil

FOR THE CAULIFLOWER RICE

•  1 medium cauliflower head
•  1 cup onion — chopped
•  4 garlic cloves — minced
•  1/4 cup chicken broth
•  1 tablespoon hot sauce — any you prefer
•  ½ cup fresh chopped parsley
•  1 tablespoon lemon juice

Instructions

1. In a large bowl, arrange chicken thighs and sprinkle with all the seasonings (except the olive oil) for the chicken ingredients. Mix everything well and marinate for 15-30 minutes (or over night).
2. While marinating chicken, make cauliflower rice by pulsing the cauliflower florets in a food processor for about 25-30 seconds until you obtain a rice-like consistency. Set aside.
3. In a large skillet, add olive oil over medium-high heat. When the pan smokes just a bit, it’s a sign that it’s properly heated.