This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NewYearNutrition #CollectiveBias This cauliflower rice skillet with chicken sausage, peppers, tomatoes and chicken bone broth makes for the perfect 30 minute weeknight dinner the whole family will love. High protein, low carb and simply packed full of flavor! 
30 minute dinner recipes are the best. While I love spending time in the kitchen, sometimes I want a flavorful and hearty weeknight dinner that is ready in under 30 minutes with minimal prep and clean up. This cauliflower rice skillet is just that while also being gluten free, dairy free, paleo, low carb and high protein. This ticks all the boxes.
The main ingredients for this recipe include chicken (thighs or sausage), onions, red peppers, garlic, tomatoes, cauliflower rice and Kitchen Basics Bone Broth. 
And let’s talk bone broth. Bone broth has started popping up everywhere recently due to its perceived health benefits and is my newest obsession. Bone broth is all I cook with these days. It is so much richer and heartier in flavor than regular broth or stock while being packed full of protein and other nutrients. It’s a powerhouse ingredient that is easy to incorporate into your daily cooking. I use bone broth in place of water when making rice, and quinoa and add a bit of it to flavor pasta sauces and other recipes too. You will be amazed by how much more flavorful rice or quinoa becomes when being cooked in bone broth. Kitchen Basics bone broth is made from real bones, organic vegetables, herbs and spices. You can literally sip it as a warm beverage in place of coffee in the morning, or use it in recipes calling for broth, stock or bouillon. Fun fact: the Kitchen Basics Bone Broth is actually the only one certified Heart Healthy by the American Heart Association. By the way you can find Kitchen Basics Original Chicken Bone Broth at the following retailers: Publix, HEB, Food Lion, Giant / Stop & Shop, Safeway, AND Amazon (you can purchase it online directly to save yourself from making a trip to the store) You’ll see it in the soup aisle: 
Whenever I make this cauliflower rice skillet I always always use bone broth. It simply would not be the same without it. So if you haven’t tried bone broth yet, make that your goal for 2019 – jump on the bone broth bandwagon, you seriously will never look back and your body will thank you. To make this cauliflower rice skillet recipe you’ll first start by browning the chicken sausages, while breaking them up with a spatula. In place of chicken sausage you could use a different type of sausage or just diced chicken thighs. If you’re not a fan of meat you could even use shrimp in this recipe! The best part of the prep work for this cauliflower rice skillet is you can prep as you’re cooking so no time to wasted. As the chicken cooks, dice the onion and toss those in. Then move on to dicing the red peppers, toss those in. Next, mince the garlic and add that to the skillet with the spices. 
Chopped tomatoes come next and then we add the final prepped ingredient the cauliflower rice. I like to use a regular box grater on the widest setting to grate a whole head of cauliflower but you could also use the food processor with the grating blade, or just throw in a bag of frozen cauliflower rice. This part is up to you. The last ingredient to go in is the Kitchen Basics Bone Broth. Bring everything to a boil and let the whole mix simmer in that flavorful and rich bone broth. 
Serve garnished with a squeeze of lemon juice and a sprinkling of freshly chopped parsley. I had this dinner on the table in under 30 minutes and could not have been happier about this protein packed, low carb, nutritious meal. 
For other cauliflower recipes check out:
- Oven Roasted Cauliflower with Cumin and Coriander {Gluten-Free, Vegan}
- Lentil Cauliflower Curry Recipe {Gluten-Free, Vegan}
- 10 Cauliflower Recipes
This cauliflower rice skillet with chicken sausage, peppers, tomatoes and chicken bone broth makes for the perfect 30 minute weeknight dinner the whole family will love. High protein, low carb and simply packed full of flavor!
- 1 tbsp extra virgin olive oil
- 1 poound chicken sausage, casing removed (can use chicken thighs instead)
- 3/4 cup onion diced
- 3/4 cup red pepper diced
- 1 tbsp garlic minced
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1 cup tomatoes diced
- 3 cups cauliflower riced (grated)
- 1 cup Kitchen Basics Chicken Bone Broth
- optional: lemon juice and parsley as a garnish
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Heat olive oil over medium high in a deep pan or skillet. Add chicken sausage and cook until browned, breaking it up into smaller pieces, about 7 minutes.
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Add onions and cook for a few minutes.
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Add red peppers and cook for a few minutes.
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Add garlic, salt, cumin and paprika and cook for 1-2 minutes.
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Add tomatoes and cook for a few minutes.
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Add cauliflower rice, mix and cook for 1-2 minutes.
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Add chicken bone broth, bring to a boil, reduce heat and simmer for 5-10 minutes.
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Optional: serve garnished with lemon juice and parsley
Karen says
I wanted to try this but was out of cauliflower, had no rice so used a cup of quinoa cooked in 2 cups of water to replace. No chicken sausage so cut boneless skinless breasts up tiny and sauteed with the onion.
The quinoa had strong flavors so I amped up the garlic and cumin.
What a delicious quick meal. Good food prep to have on hand for morning’s you are not into eggs but want a high protein savory meal to hold you over Naan bread to soak up juices. 🙂
Vicky says
Love the version you made out of my dish! Need to try this with quinoa too!