Spicy Roasted Chicken with Paleo Peanut Sauce and Cauliflower Rice Bowl

Allergens

Nuts (peanut)

Ingredients

• 4 bone
• in, skin
• on chicken thighs
• 1/2 cup natural unsalted peanut butter
• 1/4 cup chicken broth
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper, to taste
• 1 head of cauliflower, riced
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 375°F (190°C). Season the chicken thighs with salt and pepper on both sides. In a small bowl, mix together peanut butter, chicken broth, honey, apple cider vinegar, smoked paprika, garlic powder, and onion powder until smooth to create the peanut sauce. Place the seasoned chicken thighs in a baking dish and brush with half of the prepared peanut sauce. Bake for 30 minutes or until cooked through. While the chicken is baking, heat olive oil in a skillet over medium heat. Add the riced cauliflower and cook until tender, stirring occasionally, about 5 7 minutes. Season with salt and pepper to taste. Serve the roasted chicken on top of the cauliflower rice, drizzling the remaining peanut sauce over the dish.

Chef’s Insight

The smoky paprika in the peanut sauce adds a depth of flavor that complements the richness of the chicken and cauliflower rice.

Notes

For a spicier dish, increase the amount of smoked paprika or add cayenne pepper to taste.