Stuffed Chicken Thighs and Cauliflower Rice - Paleo
My hubby and I have tried a few paleo recipes before and then got away from it. This past week he's really been on me to start looking into recipes again so I did. Here's the first one we've tried in months. It actually turned out really good!
Stuffed Chicken Thighs
4 boneless thighs
1/4 cup cashews
1 cup mixed greens (spinach and that sort of stuff. I got a mixed bag of organic stuff)
1/2 tsp salt, garlic powder and paprika
All Purpose Seasoning to taste
Directions
Preheat oven to 350 degrees Fahrenheit
In a food processor mix up greens and cashews. Add your salt, garlic powder and paprika and mix again. (I did all of this in my bullet. Took a little tweaking but it worked. I WILL get a processor!)
Open up your chicken thighs and spoon in mixture.
Close thighs and push two tooth picks through to be sure they stay shut.
Sprinkle the seasoning of your liking on top of thighs.
Place thighs on wax covered baking sheet and bake for 40 minutes or 165-175 in temp.
Cauliflower Rice
1 small head of cauliflower (I only used half a head because it makes like 6 servings for full one)
1-2 tbs butter
Seasonings of your choice (salt, pepper, all purpose...whatever you have going for ya)
Directions
Break up cauliflower.
If you have food processor use this to get the cauliflower to the size of rice. If not (like me) just chop it into little pieces like rice (not as painful as it seems)
Melt your butter over a medium heat then throw in your cauliflower with whatever seasoning your heart desires.
Cover the pan and let cook for 5-10 minutes until soft.
If you need to add more seasoning you can.
Stuffed Chicken Thighs
4 boneless thighs
1/4 cup cashews
1 cup mixed greens (spinach and that sort of stuff. I got a mixed bag of organic stuff)
1/2 tsp salt, garlic powder and paprika
All Purpose Seasoning to taste
Directions
Preheat oven to 350 degrees Fahrenheit
In a food processor mix up greens and cashews. Add your salt, garlic powder and paprika and mix again. (I did all of this in my bullet. Took a little tweaking but it worked. I WILL get a processor!)
Open up your chicken thighs and spoon in mixture.
Close thighs and push two tooth picks through to be sure they stay shut.
Sprinkle the seasoning of your liking on top of thighs.
 |
| What they should resemble when done up |
Place thighs on wax covered baking sheet and bake for 40 minutes or 165-175 in temp.
 |
| These have been cooked |
Cauliflower Rice
1 small head of cauliflower (I only used half a head because it makes like 6 servings for full one)
1-2 tbs butter
Seasonings of your choice (salt, pepper, all purpose...whatever you have going for ya)
Directions
Break up cauliflower.
If you have food processor use this to get the cauliflower to the size of rice. If not (like me) just chop it into little pieces like rice (not as painful as it seems)
Melt your butter over a medium heat then throw in your cauliflower with whatever seasoning your heart desires.
Cover the pan and let cook for 5-10 minutes until soft.
If you need to add more seasoning you can.
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