This is a wonderful healthy inexpensive recipe that comes together quickly. I used bone in skin on chicken thighs, but if you prefer the boneless, skinless, that would work just fine as well. Roasting the chickpeas is not essential, but it adds some great crunch to the dish. You can make your own cauliflower rice in your food processor, but it’s easy enough to buy it pre-chopped in the store if you prefer. I used oregano in this fish, but you can experiment with a bit of thyme and dill if you want. The cauliflower lends itself to so many different flavors.

Easy quick and healthy!

Serves 2-3

  • 1.5 -2 lb chicken thighs
  • 24 oz cauliflower rice ( buy prepared, or make your own)
  • 1 small onion finely diced
  • 1 red bell pepper, small dice
  • 8 ounces sliced baby Bella mushrooms
  • 1/4 dry white wine
  • 4 cloves garlic 4 minced
  • Kosher Sea salt
  • Freshly ground black pepper
  • 2 teaspoons dried oregano ( more to taste)
  • 2 -4 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • Garnish: fresh parsley , diced tomato, chili flakes
  • 1 cup chickpeas (roasted) recommended)

Directions:

for roasted chickpeas:

Preheat the oven to 425°F and line a large baking sheet with parchment paper. Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins. Transfer the dried chickpeas to the baking sheet and toss them with a healthy dose of olive oil and generous pinches of salt and fresh cracked pepper. Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, so check to see if your chickpeas are not crispy keep going until they are! Remove from the oven and, while the chickpeas are still warm, toss with pinches of oregano. Set aside.

for chicken and cauliflower rice:

Pat chicken dry with paper towel to absorb moisture. Season chicken thighs generously with salt and pepper on both sides I don’t measure here, just season to your liking. Heat 1 tablespoon of olive oil in a large heavy bottom skillet ( i love my staub skillet, but a cast iron or enamel skillet with lid would work great as well) over medium heat. Once it’s hot, add the chicken thighs and cook for about 4 minutes a side until golden. Remove thighs from skillet set aside and keep warm.

Reduce heat to medium low, add the butter and a bit more oil to the skillet. Add onions and peppers to the pan. Season to taste and sauté until fragrant and translucent. Add mushrooms and turn up heat. Allow mushrooms to get tender then add wine and garlic, cauliflower rice and stir to incorporate. Place thighs back in your skillet and mixture should be simmering. Reduce heat and cover for about 30 minutes until chicken is cooked through. Just before serving, add roasted chickpeas and desired garnishes. Enjoy!