Mealime recipe · lives on in MealPot
Crispy Chicken with Cauliflower Rice Pilaf and Fresh Greens
- 35 min
- 2–6 servings
- 695 kcal / serving
C crispy-skinned chicken sits atop light cauliflower rice with a bright greens side. The one-pan finish and quick roasting keep weeknights straightforward, while the flavors stay balanced.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ medium headcauliflower
- 1 ¼ lbchicken drumsticks
- 2 fl ozchicken or vegetable broth
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ½ (5 oz) pkgspring mix (mixed greens)
- lemons
From the pantry: black pepper, butter, unsalted, cayenne pepper, extra virgin olive oil, garlic powder, onion powder, paprika, salt, turmeric, ground
Cookware
baking dish · chef's knife · colander · cutting board · grater or food processor · measuring cups · measuring spoons · medium saucepan · oven mitts · stainless steel or cast iron skillet · tongs
Directions
- Preheat the oven to 425°F. If your skillet isn’t ovenproof, have a baking dish ready with a rack.
- Wash and dry all produce. Trim the cauliflower into florets and grate until you have rice-like pieces; set aside.
- Season the chicken on both sides with salt and pepper.
- Heat butter in a cast-iron skillet over medium-high heat. When melted, add the chicken and cook until the skin is golden and crisp, about 4 minutes per side.
- Transfer the skillet to the oven and bake until the chicken is cooked through, about 15 minutes. If not ovenproof, move the chicken to the baking dish.
- Meanwhile, melt butter in a medium saucepan over medium heat and stir in onion powder, garlic powder, paprika, turmeric, cayenne, and salt.
- Add the cauliflower rice to the pan and cook about 2 minutes, stirring often. Pour in broth and simmer 5–7 minutes until tender; fold in minced parsley.
- Toss the spring greens with a little oil and a squeeze of lemon, then arrange everything on plates with lemon wedges on the side.
Two tips
- Prep in advance: grate the cauliflower and chop parsley earlier, then refrigerate until ready to cook.
- Serving swap: use any available greens from the list and finish with a squeeze of lemon and a drizzle of olive oil for brightness.
Nutrition per serving
- Calories
- 695 kcal
- Protein
- 56 g
- Carbs
- 12 g
- Fat
- 47 g
- Fiber
- 5 g
- Sodium
- 379 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.