For another healthy low-carb dinner idea, try our paleo orange chicken with cauliflower rice.
Olives: we use green manzanilla olives in this recipe but you can use other olive varieties like castelvetrano, cerignola, or kalamata olives. Pitted or unpitted both work, but pitted olives are easier to eat. Roasted red peppers: roasted red peppers taste sweet and smoky. Homemade ones are the most flavorful, but you can also buy them in jars at the grocery store. Chicken thighs: we use bone-in skin-on chicken thighs, but you can also use chicken breasts if you prefer. You can use skinless chicken, but we love the crispy skin! Cauliflower: you’ll need about 8 cups of chopped cauliflower florets so look for a large head of cauliflower. You can also buy bagged cauliflower rice at the grocery store in the produce section or frozen aisle.
Other ingredients you’ll need are extra virgin olive oil, onion, fresh garlic, tomato paste, smoked paprika, sea salt, and chicken stock (or chicken broth).
When cooking the chicken, leave it in one place until you flip it to keep it from sticking, and for that irresistible extra crispy skin! Use a box grater or food processor to make the cauliflower rice. You can use a sharp knife to chop the cauliflower florets, but a food processor or box grater certainly helps. If you’re short on time, buy it bagged from your grocery store. Use pitted olives for a less messy dinner situation. Don’t get us wrong, we love olives with their pits, but when it comes to dinner, pitted olives make things a lot more enjoyable.
Make it spicy: add a pinch of cayenne pepper or some chopped chipotle peppers in adobo to the tomato paste sauce. Add cheese: we kept it dairy-free but you can easily add some crumbled goat cheese or feta cheese after nestling in the chicken. Yum! Try it with a different protein like shrimp, eggs, or tofu. They all work great!
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