Name: Baked Chicken and Cauliflower Rice
Yield: 4 Servings
Ingredients: 8 cups finely chopped raw cauliflower; ¼ cup chopped parsley; ⅓ cup dill pickles, diced; 2 Tbsp lemon zest; 2 Tbsp lemon juice; 1 cup chicken stock (low fat, sodium); ¼ tsp black pepper; 1 tsp IP salt; ½ tsp garlic powder; 2 Tbsp olive oil; 2 lbs chicken pieces (drumsticks, thighs or breasts, skin removed); 2 tsp IP salt; 1 tsp garlic powder; ½ tsp black pepper; 1 tsp onion powder; 1 tsp paprika (smoked if you have it)

Preparation

Combine all of the cauliflower rice ingredients together in a large bowl and mix thoroughly. Spread out in a 13 x 9 baking dish.
Combine all of the chicken seasonings in a small bowl. Rub all over the chicken pieces. Place the chicken pieces on top of the cauliflower rice. Sprinkle any remaining seasoning over the top.
Lay it all in a crockpot and cook it on low for 6 hours.

Tip: tap a step to mark it done.

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Ingredients

Preparation