One Pan Salsa Verde Chicken and Rice

This new One Pan Salsa Verde Chicken and Rice is an easy and delicious one pan chicken dinner that comes together in a pinch, is packed with flavor, and has all of the protein, carbs, veggies and healthy fats you want for a well-rounded meal! Made in partnership with my friends at Stonewall Kitchen

One Pan Salsa Verde Chicken and Rice

One Pan Salsa Verde Chicken and Rice

I am so excited to partner with my friends from Stonewall Kitchen to bring you today’s recipe! I have an ever-running list of my favorite products from them (that you can enter to win at the bottom of this post) and up there on that list is their salsa verde! It’s so yummy and adds perfect flavor to this easy one pan dinner!

One Pan Salsa Verde Chicken and Rice

Some of my other favorite Stonewall Kitchen products (that you can win) include: 

  • Salsa Verde (of course)
  • Bloody Mary Mixes: hello Bloody Mary bar for brunch!
  • Maine Maple Syrup: mmm… think pancakes!
  • Artichoke Pesto: Summer pasta salad is calling my name with this.
  • Roasted Garlic Mustard: on just about everything.
  • Garlic Basil Marinara Sauce: you know I’m a big marinara sauce fan, and this one is a state!
  • And that’s just to name a few!

One Pan Chicken and Rice

This one pan chicken dinner is my new go-to. It’s easy to prepare and packed with flavors that are light enough for a Spring/Summer meal, and hearty enough for a Fall/Winter dish!  It’s the perfect anytime-of-year weeknight dinner that is great for leftovers, too!

One Pan Chicken and Rice with Salsa Verde

Want other one pan dinners? Try these favorites:

 

One Pan Salsa Chicken and Rice

Prep Time 00:10 Cook Time 00:20 Serves 4

Ingredients

  • 2 tablespoons avocado oil, divided
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 lbs. boneless, skinless chicken thighs, diced into bite sized pieces
  • 1/2 medium cauliflower, cut into florets (about 2 cups)
  • 1 teaspoon cumin
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 cup long grain white rice, rinsed well and drained
  • 1 cup Stonewall Kitchen Salsa Verde
  • 1 1/2 cup good quality chicken broth
  • cilantro, for garnish

Directions

  1. Heat a medium heavy bottomed high-sided pan over medium-high heat. Once hot, add 1 tablespoon oil and onion and garlic. Cook until soft and translucent, 3-5 minutes.
  2. Push onion and garlic to the side and add 1 tablespoons of oil. Once hot, add chicken and cook until beginning to brown 5-7 minutes.
  3. Add cumin, salt, pepper, rice and cauliflower. Stir to combine.
  4. Add chicken stock and salsa and scrap up any browned bits.
  5. Let mixture come up to a boil, then cover with a tight fitting lid, and lower the heat to medium-low.
  6. Cook for 20 minutes.
  7. Garnish with cilantro and enjoy!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Stonewall Kitchen. All thoughts and opinions are always 100% my own! I love their tart cherries and think you’ll love them too! Thank you for continuing to support LCK and the brands I work with!

Greek Cauliflower Rice Pilaf Bowls

These Greek Cauliflower Rice Pilaf Bowls are the perfect light meal! Think of this bowl as a deconstructed dolma, but lighter and lower in carbohydrates. We’re using grape leaves as part of the pilaf, which brings a nice additional crunch to the cauliflower rice.

Cauliflower Rice Bowls

Greek Cauliflower Rice Pilaf Bowls

I am so excited to bring you this recipe today from my friend Lindsay’s new cookbook, Nourishing Superfood Bowls!  Lindsay created an entire cookbook with recipes IN BOWLS. My all-time favorite!

The recipes in this book are gluten-free and allergy friendly, with vegan, vegetarian and paleo options. There are 75 mouthwatering recipes like Blueberry Coconut Rice Porridge Bowls, Kickin’ Orange Chicken and Broccoli Rice Bowls, Loaded Sweet Potato Nacho Salad Bowls and Baja Fish Taco Bowls!

Easy Greek Cauliflower Rice Pilaf Bowls

Want other unique cauliflower recipes? Try these cauliflower recipes we love:

Greek Cauliflower Rice Pilaf Bowls

How do you make cauliflower into rice?

Place cauliflower florets in your food processor and pulse until it reaches a rice-like texture.

Greek Cauliflower Rice Pilaf Bowls

Prep Time 00:08 Cook Time 00:10 Yields 2 to 3

Ingredients

  • 1 small to medium head cauliflower
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup raw pumpkin seeds
  • 1 cup grape leaves
  • 1 cup cherry tomatoes
  • 1/4 cup cilantro
  • Small handful marinated green olives
  • 1/2 lemon, juiced
  • Red pepper flakes, for garnish
  • Feta cheese crumbles, optional
  • Chopped dried fig or other dried fruit, optional

Directions

  1. Preheat the oven to 400 degrees.
  2. Remove the stem from the cauliflower and cut the cauliflower head into four or five sections. Place one or two sections of the cauliflower, depending on size, into a food processor and pulse until cauliflower rice is formed, usually 3 or 4 pulses.
  3. Repeat for each section of the cauliflower.
  4. Place the cauliflower rice in a large bowl. Add the olive oil, garlic powder, saltpepper and pumpkin seeds, and toss to combine.
  5. Place the cauliflower rice mix on an oiled baking sheet and spread out evenly. Bake for 10 minutes, tossing once during baking. Remove and let cool.
  6. While the cauliflower is baking, prepare the grape leaves. Rinse the grape leaves with water to remove the excess salt. Press the grape leaves with a paper towel to remove the excess water. Chop or shred grape leaves and set aside.
  7. Chop or dice the cherry tomatoes, cilantro and green olives. Place in a bowl with the cauliflower rice, and then add the grape leaves. Toss together, mixing well. Add a squeeze of lemon juice, salt and pepper to taste, and red pepper flakes
  8. For a more authentic Mediterranean flavor, sprinkle with feta cheese crumbles and optional dried fig.

Recipe Notes

  • Omit the feta topping for a vegan and Paleo friendly option
  • Omit dried fruit for low carb option.
  • Grape leaves are low calorie and packed with vitamin A. You can buy them canned or jarred at the grocery store, just be sure to rinse before using.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Grab your copy of Lindsay’s awesome cookbook here!

Cauliflower Hash Browns (Keto!)

Looking for a low carb hash brown alternative? These paleo-friendly and keto Cauliflower Hash Browns are the perfect addition to any breakfast, and they freeze so well, too!

Keto Cauliflower Hash BRowns with Eggs & Bacon

If you’ve loved my other cauliflower recipes, like my cauliflower rolls and pizza bites, you will love these keto hash browns! These crispy cauliflower hash browns are perfect with any type of eggs, plus these hash browns also freeze wonderfully for meal prep or to pull out of the freezer for later use! 

How do you shred cauliflower?

Place cauliflower in your food processor and pulse until it reaches a rice-like texture.

Keto Cauliflower Hash Browns

 Cauliflower Hash Browns Recipe

We love how crispy these hash browns are on the outside!  Can you bake them instead of pan fry? If you want to, you’ll have to adjust the number of eggs, and they won’t have that crisp edge. See notes for this! 

Want other unique cauliflower recipes? Try these cauliflower recipes we love:

Cauliflower hash brown patties

How do you make cauliflower hash browns

Cauliflower Hashbrowns

Prep Time 12 minutes Cook Time 16 minutes Yields 9

Ingredients

Directions

  1. In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency.
  2. In a bowl combine eggs, cauliflower rice, almond flour, coconut flour, garlic powder, and salt and pepper.
  3. Heat skillet over medium heat. Once hot add oil to coat pan.
  4. Scoop 1/4 cup of cauliflower mixture and form into hashbrown shaped patties approximately 3/4-inch thick and gently place in skillet. Repeat with remaining mixture, cooking in batches as necessary.
  5. Cook hash browns until golden brown, approximately 3-4 minutes per side.
  6. Serve immediately or cool and freeze for future use.

Recipe Notes

  1. *Note: Frozen pre-riced cauliflower is not riced fine enough for these!!
  2. Cauliflower sizes vary. If yours is bigger or makes more riced cauliflower, and it seems like it needs a little extra love to make them firm, add an additional egg and tablespoon of flour. 3 cups of packed riced cauliflower is the correct consistency for these rolls. 
  3. Baking these will not work the same. If you bake these, you'll need to reduce the amount of eggs to two eggs. We also recommend broiling on both sides at the end to try and achieve the crispy exterior.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

 

Cauliflower Parmesan (Gluten Free)

This baked Cauliflower Parmesan is my new favorite meatless recipe. Breaded cauliflower steaks made into a classic Italian dish that even the meat lover will enjoy! It’s gluten-free, grain-free, vegetarian, hearty, and so delicious!

Roasted cauliflower parmesan plated with a bite taken

Cauliflower Parmesan

Just like my chicken parmesan, we are breading these cauliflower steaks and baking them to perfection with our homemade gluten-free breadcrumb recipe. They are tender, meaty, and seriously SO delicious. I wanted to call this Cauliflower Chicken Parmesan, but there’s no chicken involved here. Cauliflower Parmesan it is!

Gluten-Free Breaded Cauliflower Steaks

Topping with sauce and mozzarella cheese and back into the oven they go!  

Breaded Cauliflower Steaks with sauce and cheese

Want other unique cauliflower recipes? Try these:

Baked Cauliflower Parmesan with a bite

Breaded roasted cauliflower, sauce, and cheese for the ultimate chicken parmesan fake-out!

Cauliflower Parmesan

Prep Time 8 Cook Time 25 Yields 4

Ingredients

  • 2 small cauliflower heads *see notes 
  • 2 egg
  • 1 tablespoon water
  • 1 teaspoon fine sea salt

For the Breading

For the Toppings

  • 1 cup marinara sauce of choice
  • 1 cup fresh mozzarella cheese, grated
  • Fresh basil, for garnish
  • Red pepper flakes, for garnish

Directions

  1. Preheat oven to  400ºF.
  2. Remove outer leaves of cauliflower. Resting cauliflower on stem, cut off rounded edge and slice two 1½"-thick "steaks", reserving remaining cauliflower florets for other use. Repeat with remaining cauliflower to create 4 "steaks" total.
  3. In a shallow bowl or plate, whisk together the eggs and water
  4. In another shallow bowl or plate, whisk together almond flour and seasoning and salt.
  5. Dredge cauliflower in egg mixture, then into breading mixture.
  6. Place on greased baking sheet and drizzle oil over cauliflower "steaks" and bake for 10 minutes.
  7. Take out baking sheet and carefully flip cauliflower "steaks", drizzling olive oil on the other size and bake for another 12 minutes.
  8. Take out baking sheet and turn on broiler.
  9. Top cauliflower with marinara sauce and cheese and return to oven to broil for 3-5 minutes, watching closely so that it does not burn.
  10. Serve hot with pasta of choice (gluten free pasta, zucchini noodles or spaghetti squash).

Recipe Notes

  1. You will have leftover cauliflower florets when creating the "steaks". Save for these recipes:
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Cauliflower Pizza Bites (Gluten-Free and Grain-Free)

These gluten-free & grain-free Mini Cauliflower Pizza Bites are the PERFECT weeknight dinner, grab-and-go lunch, or party appetizer. This bite-size cauliflower pizza crust recipe can fool even the non-cauliflower lover! They are low carb, keto, and paleo-friendly if you omit the cheese, and so delicious!

Gluten-Free & Grain-Free Mini Cauliflower Pizza Bites

Cauliflower Pizza Bites

These cauliflower pizza muffins are easy to make, packed with good-for-you ingredients! They are gluten-free and grain-free and hold up PERFECTLY.  We literally cannot get enough of these in my home! Everybody loves this cauliflower pizza!!

Is cauliflower pizza low carb?

Yes, this is a good low carb option!

Is cauliflower good for Keto?

There are 2.9 grams of net carbs in an entire cup of this low carb vegetable, making it a great option. Plus it’s super versitile! 

Gluten-Free & Grain-Free Mini Cauliflower Pizza Bites Biten

This cauliflower pizza crust recipe its made in a muffin tin for an easy on-the-go lunch option that you can make ahead and enjoy! Cauliflower pizza crust can be tricky, but these bite-size pizzas are easy to make, won’t fall apart, and are full of flavor! 

Gluten-Free & Grain-Free Mini Cauliflower Pizza Bites Cheesy Pull

Want other cauliflower recipes? Try these:

Want other pizza recipes? Here are some favorites:

Mini Cauliflower Pizza Bites Plated

Video:


Mini Cauliflower Pizza Bites

Prep Time 8 minute Cook Time 30 minutes Yields 15

Ingredients

Cauliflower crust

Pizza Toppings

  • 1/4 cup pizza sauce
  • 3/4 cup mozzarella cheese
  • 12 pieces pepperoni (optional), or toppings of choice 

Directions

  1. Preheat oven to 400°F.
  2. In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency.
  3. In a bowl combine eggs, cauliflower rice, almond flour, coconut flour, garlic powder, salt, pepper and Italian seasoning.
  4. Brush oil inside muffin tins and scoop 2 tablespoon cauliflower mix and press down to form crust.
  5. Bake for 25 to 30 minutes until fully cooked and golden brown. 
  6. Top with about 1 teaspoon sauce, add 1 tablespoon cheese and pepperoni if desired.
  7. Place back in oven for 5 minutes, or until cheese is melted.
  8. Let sit for a few minutes then gently loosen the pizzas from the muffin tin and gently spoon out onto a plate. The longer they sit, the easier they will be to pop out.
  9. Serve immediately and enjoy!

Recipe Notes

  1. *Note: Frozen pre-riced cauliflower is not riced fine enough for these!!
  2. Cauliflower sizes vary. If yours is bigger or makes more riced cauliflower, and it seems like it needs a little extra love to make them firm, add an additional egg and tablespoon of flour. 3 cups of packed riced cauliflower is the correct consistency for these rolls. 
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

One Pan Indian Spiced Chicken and Cauliflower

Looking for the most flavorful dinner made with no fuss and no mess? This One-Pan Indian Spiced Chicken and Cauliflower recipe is hearty, flavorful, and packed with veggies and delicious Indian spices. It’s my new go-to weeknight meal!

One-Pan Indian Spiced Chicken and Cauliflower

I am so excited to partner with my friends at Tuttorosso Tomatoes for today’s recipe. You’ve heard me say it before, and I’ll say it again; I absolutely LOVE their canned tomato products. If you remember, I visited their factories and farms last year, and have grown to know and trust the family, brand, and the products they put out for us consumers. I can honestly say they are the best canned tomatoes I’ve tried, and I’ve done actual taste tests!

There 14.5 ounce cans of diced tomatoes are a pantry staple!

One-Pan Indian Spiced Chicken and Cauliflower

This recipe is the perfect weeknight or weekend meal. It serves a group (or save it for leftovers), is packed with delicious flavors, and has tons of veggies!

The best part? It is made in ONE PAN. No mess, no crazy clean up.

One-Pan Indian Spiced Chicken and Cauliflower   One-Pan Indian Spiced Chicken and Cauliflower

One-Pan Indian Spiced Chicken and Cauliflower

 

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One-Pan Indian Spiced Chicken and CauliflowerDo you love one pan meals as much as I do?

This post is sponsored by Tuttorosso Tomatoes. All opinions are always100% my own.