Ingredients:
1. 8 drumsticks (I use drumsticks or dark meat for this recipe because it provides a stronger chicken flavor. If you are really looking to go lighter, use chicken breasts)
2. 1 head of cauliflower “riced” (this means break it into chunks and put in a food processor until about the same size as rice)
3. 1 can of diced tomatos well rinsed.
4. 3 cloves of garlic, minced.
5. 1 medium onion, minced.
6. 1 teaspoon of the following: paprika, salt, celery seed, garlic powder, black pepper, onion powder, oregano, red pepper, caraway, dill, turmeric, cumin, bay, cardamon, basil, marjoram, rosemary and thyme. (Looks like a lot, right. That’s cause it is. Use any decent cajun seasoning that has no sugar in it, that’s what I did. We use Cajun Seasoning from Penzey’s: https://www.penzeys.com/online-catalog/cajun-style-seasoning/c-24/p-351/pd-s)
7. 1 tablespoon dried cilantro
8. 3 tablespoons vegetable broth/chicken broth
Recipe:
1. Clean and wash your chicken, put the 3/4 of the rub on it generously, then put in a preheated oven at 375 degrees for about 25 minutes, or until done. Drain off the liquid into a pan, then cover with foil.
2. In the saucepan, add the tomatos to the chicken liquid, bring to a simmer, cover for 10 minutes.
3. Toss the cauliflower in the remainder of the rub and add to the pan with the vegetable broth and recover for another 10 minutes.
4. Take lid off, smell, say yummy.
5. Stir the mixture around until well mixed, then leave uncovered for abot 10 minutes on medium heat.
6. Unwrap your chicken and pour whatever liquid is left onto your “rice”.
7. Put on plate, sprinkle with cilantro, eat.
8. Say yummy again.
This recipe will make approximately 4 servings, each having 2 cups of veggies each with about 3.5-5 ounces of chicken. We ate, two, then packed the other two up for work lunches.
The Healthy Us 