Italian Style Chicken with Cauliflower Rice

I am all about easy of preparation. So one pot meals are a lovely thing in our house.

And this chicken is no exception. It packs major flavor thanks to the roasted garlic sauce from Thrive Market and the bone-in, skin-on chicken hindquarters from my favorite farmers market. 

What I love about this dish is how easy it is. It’s the easiest, fancy-looking thing I made during our recent Whole30. Brad was so impressed by it, and it literally had 3-4 ingredients.


What you need:

  • Two chicken hindquarters (that’s the thigh and leg together), bone-in and skin-on
  • Coconut Oil
  • Whole30 compliant marinara sauce (I used this one from Thrive Market.)
  • A combo of Italian Seasoning, Garlic Powder, Sea Salt and Pepper
  • A bag of cauliflower rice

Pre-heat the oven to 400 degrees.

In an oven safe pot with a lid, heat up the coconut oil to medium high heat. Season the chicken with the combo of seasonings listed above.

Please chicken pieces skin side down so it gets golden brown and full of flavor. Don’t move the chicken for at least five minutes. Turn the chicken and sear the other side for 2-3 minutes.

Add tomato sauce to the hot pan. Watch out for splatters. Make sure the chicken is covered in the sauce. Add a pinch of Italian seasoning over the top.

Cover the chicken with a lid, and put the chicken in the oven for 20 minutes. After 20 minutes, remove the lid and cook the chicken an additional 30 minutes, or until chicken is fully cooked.

While the chicken cooks, throw your bag of frozen cauliflower rice into a skillet on the stove. Cook on medium heat until it is defrosted, about 5-7 minutes, and all the water has cooked out. Season with salt, pepper and garlic powder. Keep warm until chicken is fully cooked.


Serve chicken with sauce over the bed of cauliflower rice, and enjoy.

Roasted Apple Chicken Sausage and Broccoli over Cauliflower Rice

I love a sheet pan dinner. Throwing everything on one pan and roasting it all in the oven is the ideal (lazy) way to create a delicious meal when you would rather be doing something else.

This sheet pan dinner was originally suppose to be served with a baked sweet potato. But one of my pre-baked potatoes was kind of yucky looking on the inside so I had to improvise as dinner was coming to a close. Thankfully, I had some cauliflower rice in the freezer.

With the broccoli and apple chicken sausage ready to do, I didn’t have to wait long for the cauliflower rice to heat up in the microwave.

I seasoned the cauliflower rice with avocado oil, salt, pepper and garlic powder. The roasted broccoli and sausage was seasoned with salt, pepper, garlic powder and red pepper flakes.


I topped my sausage and veggies with a little Cholula Hot Sauce and Primal Kitchen Ranch Dressing. Both are Whole30 approved. And I can’t live without Cholula. It’s the absolute best.

What are your go-to weeknight dinners?

Chicken Noodle Stir Fry

If you crave Asian food like I do, then you need this in your life. It is like take-out, but you know exactly what’s in it. Plus, you can use whatever you have in the fridge. 

What you need:

  • Three chicken thighs, boneless and skinless
  • Two packages of Ramen noodles, seasoning packets removed
  • Riceland Rice Bran Oil
  • One Napa cabbage, sliced into thin strips
  • 1/2 cup matchstick carrots
  • One onion, thinly sliced
  • One clove garlic, minced
  • One pack of shiitake mushrooms, stems removed and sliced
  • 1/4 cup teriyaki sauce
  • Salt and pepper, to taste
  • Red pepper flakes, to taste
  • Garlic powder, to taste

Heat a large pan on medium high heat. Add the rice bran oil. Slice the chicken into bite size pieces, and season with salt, pepper and garlic powder. Sauté the chicken pieces until golden. Remove from pan, and set aside. 

In the same pan, add a little more rice bran oil. Add the onion, garlic, cabbage, carrots and mushrooms. Season with pepper and red pepper flakes. Sauté until cabbage starts to wilt. 

Add the teriyaki sauce. Add the chicken back into the pan. Cook on low until noodles are ready. 

In a large pot, heat water to boil. Add Ramen noodles. Do not add the seasoning packet. Cook until noodles are al dente. 

Add noodles in with the veggies, chicken and teriyaki mixture. Stir until well combined, and let the noodles soak up the sauce. 

This is my new favorite dinner. The rice bran oil cooks the chicken and veggies to perfection. Very high smoke point allows everything to sear up nicely. And I love any excuse to use teriyaki sauce. 

I highly recommend you get yourself some rice bran oil. Check out the Riceland eStore, and get it shipped right to your door.