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Crispy Chicken with Cauliflower Rice Pilaf and Fresh Greens.

  • ½ medium head
    cauliflower
  • 1 ¼ lb
    chicken drumsticks
  • 2 fl oz
    chicken or vegetable broth
  • ½ small bunch
    Italian (flat-leaf) parsley
  • ½
    lemon
  • ½ (5 oz) pkg
    spring mix (mixed greens)
  •  
    black pepper
  •  
    butter, unsalted
  •  
    cayenne pepper
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    onion powder
  •  
    paprika
  •  
    salt
  •  
    turmeric
  • 1
    Preheat oven to 425°F.
  • 2
    Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
    ½ medium head cauliflower
    ½ small bunch Italian (flat-leaf) parsley
    ½ (5 oz) pkg spring mix (mixed greens)
    ½ lemon
  • 3
    Preheat a cast iron or oven-proof skillet (if available) over medium-high heat.
  • 4
    Meanwhile, pat the chicken dry with paper towel and place on a plate; season with salt and pepper on both sides.
    1 ¼ lb chicken drumsticks
    ½ tsp salt
    ¼ tsp black pepper
  • 5
    Once the skillet is hot, add butter and swirl to coat the bottom. Add the chicken to the skillet and cook until skin is golden and crispy, about 4 minutes; flip and repeat on other side.
    1 tbsp butter, unsalted
  • 6
    Place skillet in the oven and continue cooking for 15 minutes, or until cooked through. If your skillet is not oven proof, transfer to a baking dish with a wire rack.
  • 7
    Remove the leaves from the cauliflower. Using a food processor or box grater, grate to rice-like texture. Transfer to a large bowl and set aside.
  • 8
    Place a medium saucepan over medium heat. Add butter, onion powder, garlic powder, paprika, turmeric, cayenne pepper, and salt.
    2 tbsp butter, unsalted
    ¼ tsp onion powder
    ¼ tsp garlic powder
    ¼ tsp paprika
    ¼ tsp turmeric
    1 pinch cayenne pepper
    ¼ tsp salt
  • 9
    Once the butter is fully melted, add the cauliflower and cook for 2 minutes, stirring occasionally.
  • 10
    Add broth to the cauliflower and cook for another 5-7 minutes.
    2 fl oz (¼ cup) chicken or vegetable broth
  • 11
    Shave parsley leaves off the stems; discard the stems and mince the leaves. Stir into the cauliflower.
  • 12
    Cut lemon into wedges. Toss the mixed greens with oil and a squeeze of lemon.
    1 tsp extra virgin olive oil
  • 13
    To serve, arrange chicken, cauliflower-rice, and greens on plates. Serve with lemon wedges, if desired, enjoy!