Smoky Paprika Chicken Thighs with Herbed Cauliflower Rice and Crunchy Pepitas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, combine the chicken with 1 tablespoon olive oil, 1 tablespoon lemon juice, the grated garlic clove, smoked paprika, cumin, dried oregano, half of the salt, and black pepper.

2. 2

   Arrange the chicken on a baking tray or baking dish in a single layer. Roast at 220 °C / 425 °F for 20 to 25 minutes, until fully cooked and browned at the edges.

3. 3

   While the chicken roasts, heat a large skillet over medium heat. Add the pumpkin seeds and toast for 2 to 3 minutes, stirring often, until crunchy and slightly puffed. Remove and set aside.

4. 4

   In the same skillet, add the remaining tablespoon of olive oil. Add the red onion and cook for 3 minutes until softened. Stir in the 2 chopped garlic cloves and cook for 30 seconds more.

5. 5

   Add the riced cauliflower to the skillet along with the remaining salt. Cook for 5 to 6 minutes, stirring, until tender but not watery.

6. 6

   Stir in the fresh spinach, parsley, dill, and the remaining tablespoon of lemon juice. Cook for 1 to 2 minutes, just until the spinach wilts. Taste and adjust salt if desired.

7. 7

   Divide the green cauliflower rice among 4 plates. Top with the smoky paprika chicken, add a spoonful of plain Greek yogurt to each serving, and finish with the toasted pumpkin seeds. Serve immediately.