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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!
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4.50 from 6 votes

Skillet Chili Lime Chicken Thighs with Confetti Cauliflower Rice

Skillet Chili Lime Chicken Thighs with Confetti Cauliflower Rice is a high protein, lower carb skillet dinner the whole family will love!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Chicken + Poultry, Skillet + One Pot Meals
Cuisine: Southwest
Keyword: chili lime chicken, skillet chicken thighs
Servings: 4 servings
Author: Danae Halliday

Ingredients

Chili Lime Chicken Thighs

  • 1 pound 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 cauliflower rice, 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
  • 1/2 lime, juiced

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° 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.

Notes


Nutrition

Calories: 338kcal | Protein: 34g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 524mg | Fiber: 7g | Sugar: 4g