⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

🍽 Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 2 tbsp Jerk seasoning
• 2 tbsp Olive oil
• 1 Large head of cauliflower
• to taste Salt
• to taste Black pepper
• For garnish Fresh cilantro
• For garnish Lime wedge

📖 Instructions

1. First, let's tackle the jerk chicken. Pat about 1.5 lbs of boneless, skinless chicken thighs dry with paper towels. This helps them brown better. Season generously with your favorite jerk seasoning (I use a store bought blend, but homemade works wonderfully too!). Make sure that each piece is fully coated and smelling amazing. Set aside for at least 30 minutes, longer is even better...the flavors really meld.
2. Next, heat a large skillet over medium-high heat. Add about 1 tablespoon of olive oil and once shimmering, add your seasoned chicken pieces. Sear them for about 4-5 minutes per side, until beautifully browned and slightly crispy. Don't overcrowd the pan, work in batches if necessary. Once browned, reduce heat to medium-low, cover, and cook for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
3. While the chicken simmers happily, let's prepare the cauliflower rice. Cut 1 large head of cauliflower into florets. Add them to a food processor and pulse until they resemble rice. If you don't have a food processor, you can grate it by hand, which takes a little longer but still works fine. I’m lazy so I use the food processor most times.
4. Heat a medium saucepan over medium heat. Add a tablespoon of olive oil and then add the cauliflower rice. Cook, stirring frequently, for about 5-7 minutes, or until it starts to soften and brown slightly. Add a pinch of salt and pepper to taste. This step adds so much flavor!
5. Once the chicken is cooked, shred it using two forks. I find this super satisfying. This will make it easier to mix into the cauliflower rice. Don’t judge me.
6. Finally, combine the shredded jerk chicken with the cauliflower rice. Gently toss to mix everything together.Taste and adjust seasonings if needed; sometimes I like a squeeze of lime juice to cut through the richness of the chicken.
7. Serve immediately and enjoy! Garnish with fresh cilantro and a lime wedge for that extra pop of flavor. I often eat mine with a dollop of plain yogurt or sour cream to cool down the spice a little. It’s totally optional of course, but I highly recommend it. If you are feeling adventurous add a sprinkle of toasted coconut for a delightful tropical twist!

📝 Notes

• For extra flavor, marinate the chicken overnight.
• Don't overcook the cauliflower rice, as it can become mushy.
• Adjust the spice level according to your preference. Feel free to add your favorite vegetables to the cauliflower rice.