Barbecue Chicken Bake with Cauliflower Rice

Chicken thighs, zucchini, and orange bell peppers bake with barbecue sauce, while riced cauliflower cooks separately in a skillet.

By Sam SchoolerHeated Social Club

Ingredients

• 2 lb chicken thighs, boneless skinless
• 2 (12 oz) bags frozen, riced cauliflower
• 2 orange bell peppers
• 2 medium zucchini squash
• 1 cup barbecue sauce
• ¼ tsp + ¼ tsp black pepper, divided
• 2 tsp + 2 tbsp extra virgin olive oil, divided
• 1 tsp garlic powder
• ½ tsp + ½ tsp salt, divided

Instructions

1. 1. 1

      Preheat the oven to 450°F.

   2. 2

      Wash and dry the zucchini squash, then trim them. Halve them lengthwise and slice them crosswise into ¼-inch-thick half-moons. Place the zucchini squash in a large baking dish.

      • 2 medium zucchini squash
   3. 3

      Wash and dry the orange bell peppers, then trim and seed them. Cut them into a large dice and add them to the large baking dish with the zucchini squash.

      • 2 orange bell peppers
   4. 4

      Pat the chicken thighs dry with paper towels and cut them into bite-sized pieces. Add them to the large baking dish with extra virgin olive oil, salt, and black pepper. Toss to combine, then arrange the mixture in an even layer.

      • 2 lb chicken thighs, boneless skinless
      • 2 tsp extra virgin olive oil
      • ½ tsp salt
      • ¼ tsp black pepper
   5. 5

      Place the large baking dish in the oven even if the oven is not fully heated. Bake for 10 minutes, until the vegetables start to soften and the chicken is partly cooked through.

   6. 6

      After 10 minutes of baking, remove the large baking dish from the oven. Add the barbecue sauce and stir. Return the large baking dish to the oven and bake for 6-7 minutes more, until the vegetables are fork-tender and the chicken is cooked through. Remove the large baking dish from the oven.

      • 1 cup barbecue sauce
   7. 7

      Meanwhile, preheat a large skillet over medium-high heat.

   8. 8

      Once the skillet is hot, add extra virgin olive oil and swirl to coat the bottom. Add the riced cauliflower, garlic powder, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until tender. Remove the skillet from the heat.

      • 2 tbsp extra virgin olive oil
      • 2 (12 oz) bags frozen, riced cauliflower
      • 1 tsp garlic powder
      • ½ tsp salt
      • ¼ tsp black pepper
   9. 9

      Divide the cauliflower rice and BBQ chicken bake among plates.

Nutrition per serving

Nutrition is per serving. Values have not been recalculated.