Crispy chicken thighs with zesty cauliflower are the perfect Paleo + Whole30 spicy meal. Packed with flavor, including citrus, cilantro and jalapeño!
Preheat oven to 450 degrees Fahrenheit. Season the chicken all over with salt, chili powder and paprika. Cut up cauliflower to have it ready.
In a large ovenproof skillet over medium-high heat, add avocado oil. Once hot, cook the chicken (in batches if needed) skin-side down without disturbing until the skin side is crisp and golden, about 5-6 minutes. Flip and cook the other side for 1 minute to give it a quick sear. Turn the heat off and transfer chicken to a plate.
Add the cauliflower to the skillet and season with cumin plus salt and pepper to taste. Stir and toss to coat with seasoning and some of the chicken juices in the pan.
Next, nestle the chicken skin-side up in the cauliflower. If there is too much chicken to fit in the pan with the cauliflower, place remaining chicken on a sheet pan. Carefully transfer everything to the oven and roast until the cauliflower is tender and the chicken is cooked through, about 20 minutes.
While the everything is cooking, cut up jalapeno and cilantro.
When the chicken is cooked through, remove from oven and add in cilantro and jalapenos. Squeeze the lime juice over everything and toss to combine. Serve and enjoy.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.