Meal Manager
Cajun Chicken and Riced Cauliflower

Cajun Chicken and Riced Cauliflower

Bold, creamy Cajun chicken with a kick, served over light riced cauliflower. Quick to make, full of flavor, and perfect for a cozy dinner for two.
Serves: 2
Dinner
Meat
Prep: 10
Cook: 30
Quick & Easy
Spicy
Stovetop
Cuisine: American
Skill level:
4.0
1264 kcalCalories
34 gCarbs
24 gNet Carbs
66 gProteins
97 gFats
10 gFibers
  • Pat chicken thighs dry. Heat oil in a large skillet over medium-high heat. Season chicken with salt and black pepper, then coat evenly in corn starch. Sear 4–5 minutes per side until golden and cooked through; transfer to a plate.
    Corn Starch: 1 tbsp
    Chicken Thighs: 4 thighs
    Vegetable Oil: 1 tbsp
    Salt: 1 pinch
    Black Pepper: 1 pinch
  • Reduce heat to medium. Add butter, then sauté onion for about 5 minutes until soft and translucent.
    Butter: 25 g
    Onion: 1 onion
  • Stir in garlic for 30 seconds. Add Italian seasoning, paprika, chilli flakes, and Cajun mix. Pour in chicken stock and cream, squeeze in the lemon, and add parmesan. Simmer 5 minutes, stirring, until slightly thickened.
    Cajun Mix: 1 tbsp
    Chilli Flakes: 1 tsp
    Paprika: 1 tbsp
    Chicken Stock: 200 ml
    Lemon: 1 lemon
    Parmesan: 50 g
    Cream: 100 ml
    Garlic: 2 cloves
    Italian Seasoning: 1 tsp
  • Return chicken and any resting juices to the pan. Simmer gently 8–10 minutes, turning and basting so the sauce coats the chicken well.
  • Meanwhile, prepare the cauliflower rice: microwave or sauté in a dry pan for 3–5 minutes until hot and tender. Season to taste and serve with the Cajun chicken.
    Cauliflower Rice: 200 g
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