Oven-Baked Chicken Thighs with Cauliflower Rice and Spinach
Nutritional Information
Juicy, skin-on chicken thighs oven-roasted and served with freshly pulsed cauliflower 'rice' and quickly wilted spinach — all whole ingredients and no added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs bone-in, skin-on chicken thighs (3 thighs)
- 12 ozs cauliflower florets (for pulsing into rice)
- 4 ozs baby spinach
- 1 medium lemon (zest and juice)
- 2 cloves garlic, minced
- 1 sprig fresh thyme
Preheat oven to 425°F (220°C). Place chicken thighs skin-side up on a baking tray. Tuck thyme and garlic around thighs. Roast 30–35 minutes until skin is brown and juices run clear.
While chicken roasts, pulse cauliflower florets in a food processor in short bursts until the texture resembles rice.
Steam or sauté cauliflower 'rice' briefly (no oil) 3–5 minutes until tender. Stir in lemon zest and a squeeze of lemon juice.
Wilt spinach in a warm pan 1–2 minutes, tossing with minced garlic and a splash of lemon juice.
Plate cauliflower rice and spinach, top with roasted chicken thighs and spoon any rendered pan juices over the dish.
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