Friday Foodspiration: Sun-dried Tomato Chicken and Cauliflower


One pot dinners are my favorite because the less clean up for me the better.  So cooking my meat and veggies in a large skillet – with lots of amazing spices – is a go-to at my house. 

These spices give a smokey (but not spicy) flavor to typically bland chicken and cauliflower.  I mix the spices ahead of time and keep in my pantry so this can be a quick weeknight meal.  

Gluten Free. Grain Free. Dairy Free. Paleo. 


  • 2 tbs Avocado or Olive Oil
  • 8 boneless skinless Chicken Thighs
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 tsp Paprika
  • 1 tbs Ground Cumin
  • 1/2 tsp Oregano
  • 1/2 tsp Coriander
  • 1 tsp Sea Salt
  • 2 cups Riced Cauliflower (I used frozen)
  • 1/2 cup Chicken Bone Broth (or stock)
  • 1 tsp Lime Juice
  • 1/2 cup Sun-dried Tomatoes, chopped
  • 1 bunch Fresh Cilantro


  1. In a small bowl mix together all of the spices and rub 1/2 this mixture over the chicken. 
  2. Heat the oil in a large skillet and cook chicken 2 minutes per side then remove and set aside.
  3. Fill the skillet with cauliflower rice, broth, lime juice, and remaining spice mixture. Cook until frozen rice is thawed, about 5 minutes. 
  4. Add chicken back to skillet, cover, and simmer on low for 20 minutes or until chicken is cooked through. 
  5. Garnish with chopped fresh cilantro and lime wedges.