Garlic-buttered chicken thighs over riced cauliflower. Cutting-phase weapon.

• Thighs stay juicy + add satiating fat.
• Cauli rice cuts carbs hard while keeping the bowl-feel.
• One pan, almost no cleanup.

1. 1

   If using a whole cauliflower head, cut it into large florets and pulse in a food processor until it looks like rice grains; alternatively, use pre-riced cauliflower from a bag.

2. 2

   Heat the olive oil in a wide skillet over medium-high heat until shimmering.

3. 3

   Season the diced chicken thighs with salt and smoked paprika, then add them to the hot pan in a single layer.

4. 4

   Cook without stirring for 3 minutes to build a golden crust, then stir and cook for another 3 minutes until the chicken is cooked through and golden on all sides.

5. 5

   Push the chicken to the edges of the pan, add the minced garlic to the center and stir for 30 seconds until fragrant.

6. 6

   Add the cauliflower rice to the pan and toss everything together; press the cauli rice flat against the pan surface and cook for 3 to 4 minutes without stirring so it browns and crisps rather than steaming.

7. 7

   Stir once, taste and adjust salt, then finish with fresh parsley and a squeeze of lemon wedge.

• Brown the cauli rice, don't steam it.
• Add a fried egg on top for extra protein.