Keto Jerk Chicken and Rice (Edit recipe)

This keto jerk chicken with cauliflower rice is an easy one pan meal. A mouthwatering low carb dinner inspired by Jamaican jerk paste.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	322
Fat:	24 g
Carbohydrates:	3 g
Protein:	20 g
Cholesterol:	95 g
Sodium:	674 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Carolyn Ketchum

View original recipe

Serves: 4

Ingredients

1.5 tsp Swerve Granular (sugar substitute)
1 tsp Sea Salt, fine
.75 tsp ground Allspice
.5 tsp Black Pepper
.5 tsp Garlic
.5 tsp Cayenne Pepper
.5 tsp Parsley, dried
.5 tsp Paprika
.25 tsp dried Thyme
.25 tsp Ground Cinnamon
.25 tsp ground Nutmeg
4 skin on Chicken Thigh
2 Tbsp Avocado Oil
.25 cup Onion, chopped
12 oz Cauliflower Rice (click for recipe)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375ºF.
In a small bowl, whisk together the sweetener, sea salt, all spice, pepper, garlic, cayenne, parsley, paprika, thyme, cinnamon, and nutmeg. Rub the chicken all over with the spice blend.
In a large skillet over medium heat, heat the avocado oil until shimmering. Add the chicken skin-side down and do not disturb for 4 minutes, until the skin is golden brown. Flip the chicken and cook another 4 minutes.
Remove the chicken to a plate and add the onion to the pan. Sauté until translucent, about 4 minutes. Add the cauliflower rice and cook until just tender, another 4 minutes.
Return the chicken thighs to the pan, skin-side up, and transfer the whole skillet to the oven. Bake 20 minutes or until the chicken reaches an internal temperature of 165ºF.