Herb-Infused Chicken Thighs with Cauliflower Rice

This dish features succulent chicken thighs marinated in a fragrant blend of herbs, offering a delightful balance of traditional flavors and modern health-conscious elements. Paired with light and fluffy cauliflower rice, this recipe is not only satisfying but also low in carbohydrates, making it perfect for a wholesome dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup cauliflower rice
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• Salt and pepper to taste
• 1/2 teaspoon smoked paprika
• 1/4 cup chicken broth
• Fresh parsley, for garnish

Instructions:

1. In a bowl, mix olive oil, rosemary, thyme, garlic, lemon zest, lemon juice, salt, pepper, and smoked paprika to create a marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
3. Preheat the oven to 400°F (200°C).
4. Place the marinated chicken thighs on a baking sheet and pour chicken broth around them.
5. Bake for 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
6. While the chicken is baking, prepare the cauliflower rice. In a skillet over medium heat, sauté the cauliflower rice for 5-7 minutes until tender. Season with salt and pepper.
7. Once the chicken is done, let it rest for a few minutes before serving.
8. Serve the chicken thighs over a bed of cauliflower rice, garnished with fresh parsley.