Skillet Chili Lime Chicken Thighs with Confetti Cauliflower Rice is an easy and flavorful one skillet dinner the whole family will love! Gluten-free, low in carbs and high in protein!
Thanks to my friends at Just BARE Chicken for sponsoring this post. As always, all opinions are my own.
Bone-in, skin-on chicken thighs aren’t something we eat very often at our house, but every once in a while we indulge and I’m reminded why I love them so much. The wonderful flavor far exceeds that of chicken breasts, the juicy tenderness makes it hard to stop eating and then there’s the crispy skin!
Crisp, crunchy, salty chicken skin is probably one of my favorite savory indulgences, but it has to be crisp. Anything less is unacceptable. The skin on this Skillet Chili Lime Chicken with Confetti Cauliflower Rice is perfection. Salty, crispy with a hit of tart lime juice to bring it all together!
For this recipe I used Just BARE Chicken Thighs. Not only do I love the flavor of their chicken thighs, but appreciate that Just BARE is committed to providing it’s customers with products raised without antibiotics and from chickens that are vegetable and grain fed and traceable to the farms where they’re raised. There are no added hormones or artificial ingredients in their chicken because do you really want to be putting that garbage in your body?
Making the Skillet Chicken Thighs with Confetti Cauliflower Rice is so simple because it’s all made in one skillet. The chicken thighs are seasoned with a spice blend of chili powder, cumin, garlic powder, salt and pepper and placed skin-side down in a hot skillet.
A helpful tip to keep the grease splatter under control is to use a splatter screen. If you’re like me and don’t have one, simply place a piece of foil loosely over the skillet. Don’t seal it or you’ll end up with steamed chicken thighs and no crispy skin.
Once the chicken has cooked through (a meat thermometer is the best way to find out), squeeze the juice of a lime all over them. It adds a great pop of fresh citrus flavor!
The confetti cauliflower rice was the perfect accompaniment to the chicken and great if you’re looking for a side dish that’s lower in carbs. While the chicken is cooking, cut the vegetables. To save time I used a bag of frozen cauliflower rice and frozen corn.
Wipe out all the excess grease from the skillet before adding in the ingredients for the confetti cauliflower rice. It takes only minutes to cook and I actually preferred it over using traditional rice. The chicken goes back in the skillet and is topped off with some extra cilantro and lime juice. Serve it straight out of the skillet for a delicious, high protein, easy to make and family-friendly dinner!
***GIVEAWAY CLOSED*** Just BARE Chicken has generously given me a $100 Amazon gift card to giveaway to one lucky reader. To enter to win this giveaway, simply leave a comment below telling me what your favorite recipe is to make with chicken. The giveaway will run until 8/6/17 – 11:59pm MST. One winner will randomly be chosen and contacted on 8/7/17. Good luck!
Skillet Chili Lime Chicken Thighs with Confetti Cauliflower Rice
Ingredients
Chili Lime Chicken Thighs
- 1 package Just BARE Chicken Thighs (4 thighs)
- 1 teaspoon chili powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Fresh ground black pepper to taste
- Juice of 1 lime
Confetti Cauliflower Rice
- 2 cups riced cauliflower (fresh or frozen)
- 1/2 cup corn (fresh or frozen)
- 1/2 cup diced red bell pepper
- 1/2 cup black beans, rinsed and drained
- 2 green onions, sliced
- 1 tablespoon chopped cilantro
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
- Juice of 1/2 a lime
Instructions
- Trim off any excess skin from the chicken thighs and pat dry with paper towels.
- Combine the spices in a small bowl and season both sides of the chicken thighs with the mixture.
- Heat a 12-inch cast iron or non-stick skillet over medium-high heat.
- Spray or brush the bottom of the skillet with cooking oil, then add the chicken thighs skin-side down. Place a splatter screen or piece of foil (loosely) over the top of the skillet.
- Lower the heat to medium and cook for approximately 10 minutes then flip them over and cook for another 10-12 minutes or until the internal temperature reaches 165 degrees F.
- Remove the chicken from the skillet onto a plate and cover loosely with a piece of foil to keep the chicken warm.
- Wipe out any excess grease from the skillet then add in the red bell pepper and green onions. Sauté for 2-3 minutes then add in the cauliflower rice and sauté another 2-3 minutes.
- Add in the remaining ingredients and cook until warmed through and the vegetables are tender, but not mushy. 2-4 minutes.
- Add the chicken thighs back into the skillet and top with extra cilantro and lime juice. Serve immediately.
Nutrition Information:
Amount Per Serving: Calories: 338 Total Fat: 12g Saturated Fat: 4g Cholesterol: 125mg Sodium: 524mg Fiber: 7g Sugar: 4g Protein: 34g
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