Cilantro‑Lime Roasted Chicken Thighs with Cauliflower Rice
Nutritional Information
Bone‑in chicken thighs roasted until the skin crisps and served on a bed of grated cauliflower tossed with fresh cilantro and lime — no added oils required.
This recipe is originally for 1 servings. How many are you cooking for today?
- 2 pieces bone-in, skin-on chicken thighs (about 300 g total)
- 10 5/8 ozs cauliflower, grated into rice-sized pieces
- 1 bunch fresh cilantro, chopped
- 1 whole lime (zest and juice)
- 2 cloves garlic, minced
Preheat oven to 220°C (425°F). Place chicken thighs skin-side up on a baking tray. Rub garlic into and under the skin. Roast 30–35 minutes until internal temperature reaches 75°C (165°F).
Meanwhile, pulse cauliflower in a coarse grinder or grate by hand to make rice. Briefly steam or warm cauliflower rice in a covered pan using a splash of water until tender (3–4 minutes).
Toss cauliflower rice with chopped cilantro, lime zest and a squeeze of lime juice.
Serve chicken thighs on a bed of cilantro–lime cauliflower rice.
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