Stashcook: Meal Planner & Recipe Keeper

Herb-Crusted Chicken with Lemon-Garlic Cauliflower Rice and Arugula Salad Recipe

Name: Herb-Crusted Chicken with Lemon-Garlic Cauliflower Rice and Arugula Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 large head cauliflower; 2 lbs chicken thighs, bone-in and skin-on; 3 tbsp olive oil; 2 tbsp unsalted butter; 1/4 cup fresh basil leaves, chopped; 1/4 cup fresh oregano leaves, chopped; 5 oz arugula; 1/2 lemon, juiced; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp smoked paprika; 1/4 tsp ground turmeric; 1/4 tsp cayenne pepper; 1/4 tsp black pepper; 1 tsp salt; 3 fl oz vegetable broth

Stashcook

This is a yummy chicken dish with a crispy herb crust. It comes with cauliflower rice that tastes like garlic and lemon. There's also a fresh salad with arugula and a lemon dressing. It's a full meal that's really good for you!

Ingredients

1 large head cauliflower

2 lbs chicken thighs, bone-in and skin-on

3 tbsp olive oil

2 tbsp unsalted butter

1/4 cup fresh basil leaves, chopped

1/4 cup fresh oregano leaves, chopped

5 oz arugula

1/2 lemon, juiced

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/4 tsp ground turmeric

1/4 tsp cayenne pepper

1/4 tsp black pepper

1 tsp salt

3 fl oz vegetable broth

Method

Preheat your oven to 425°F (220°C).

Wash and dry all fresh produce. Set arugula aside for the salad.

Mix the chopped basil and oregano with 1 tablespoon of olive oil to create a herb paste. Set aside.

Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.

Heat a cast iron or oven-proof skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil.

Once the skillet is hot, add the chicken, skin-side down. Cook until the skin is golden and crispy, about 5 minutes. Flip the chicken and spread the herb paste on the skin.

Transfer the skillet to the oven and roast for 25 minutes, or until the chicken is cooked through.

While the chicken is roasting, grate the cauliflower using a food processor or box grater to create a rice-like texture.

In a large pot, heat the remaining 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the garlic powder, onion powder, smoked paprika, turmeric, and cayenne pepper.

Stir in the grated cauliflower and cook for 3 minutes, stirring occasionally.

Pour in the vegetable broth and cook for another 5 minutes, or until the cauliflower is tender and the liquid is absorbed.

Squeeze half a lemon over the arugula and toss with the remaining olive oil. Season with salt to taste.

To serve, place a portion of the herb-crusted chicken on each plate, along with a scoop of lemon-garlic cauliflower rice and a handful of the arugula salad.

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