BBQ Chicken Skewers + Roasted Cauliflower
- Dairy Free
- Low Carb/Paleo
Why we love it:
- 1 cup Basmati Rice (Brown)
- 2 teaspoons Kosher Salt (divided)
- 1 teaspoon Unsalted Butter
- 1 head Cauliflower
- 1 teaspoon Extra Virgin Olive Oil (divided)
- 1 pound Chicken Breast (boneless/skinless)
- 1⁄2 teaspoon Black Pepper
- 1⁄2 cup BBQ Sauce
- 1⁄2 bunch Green Onion
1. PREHEAT THE OVEN TO 425
Combine the rice and water in a pot with a tight fitting lid. Add 1 teaspoon of salt and bring to a boil. Once boiling, stir well and reduce the heat to low. Cover and simmer for 30 minutes without touching it. After 30 minutes, stir it once and put the lid back on and simmer for another 7 - 10 minutes. Turn off the heat and add the butter. Let it sit until you’re ready to eat.
Chop the cauliflower into florets and place on a lined baking sheet. You can include the leaves (if washed and green) and the core, just chop into small cubes. Drizzle with most of the oil (just reserve a splash) and a pinch of salt; toss to coat and spread in an even layer. Place in the oven and roast for 10 minutes.
Cube the chicken into 1 ½” in pieces. Try to keep them even - the area near the end of the breast which is thinner can be sliced into a larger piece and folded in ½ to approximate the size of the other pieces.
Thread onto metal or bamboo skewers; drizzle with the reserved splash of oil. Season with a pinch of salt and pepper, rolling to coat.
5. COOK CHICKEN
After the cauliflower has cooked 10 minutes, slide the pan out and stir; push cauliflower over to the side. Place the chicken on the pan and roast for 5 minutes.
After 5 minutes, slide pan out and spoon the BBQ sauce over the skewers using the back of the spoon to coat. Return to the oven for 2 minutes.
Next, slide the pan out and roll the skewers. Use the spoon to pick up any sauce on the pan and place back on top of the chicken. Turn the oven on to broil and cook for another 2 - 3 minutes, rotating the skewers if you like to brown both sides. When the chicken is cooked through and browned, remove.
Slice green onion. Plate rice and top with skewers and any sauce that dripped off. Serve cauliflower on the side. Top with green onion.