Spicy Blackened Chicken with Mexican “Rice”


I’m a big fan of finding food full of flavor (and alliteration) that is good for your body and nice n’ filling.

For us, that often means adding a ton of spice and kicking up the heat in “everyday” foods.

This is a fairly simple recipe that is easy for a week night meal or can be paired up with tortilla chips, salsa, guac, and maybe some margs? for a fun dinner party. A word of caution though: make sure your guests like spicy food.

I may have once made my guests sweat and want to cry by accidentally adding 2 jalapenos to a dish I didn’t think would turn out “too hot”. Sorry friends… #lessonslearned

Mexican “Rice”

(Serves 4-6)

This dish is made with cauliflower instead of actual rice.

  • 4 Tbsp olive oil
  • 1 medium onion
  • 1 cup diced celery
  • 1 small head of cauliflower or 1/2 of a large head
  • 1 4oz can diced green chilis
  • 1 tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1 tsp chili powder, or to taste
  • cilantro: optional


Start by chopping the cauliflower into smaller pieces. Place pieces in a food processor with the “S” blade and process until the texture is like rice (this may require you to do it in several batches if your processor is smaller like mine).

In a large skillet, heat olive oil over medium-high heat. Saute onion for about 10 minutes or until soft. Add celery to skillet and cook for 5 minutes. Add cauliflower to skillet, stir to mix with onions and celery and cover and cook 5-10 minutes until soft. Mix in chilies and spices and taste to see if any additional spices are needed. Top with cilantro.


Spicy Blackened Chicken 

(Serves 4-6)

  • 4 boneless, skinless chicken breasts, butterflied
  • 2 Tbsp paprika
  • 2 tsp chili powder
  • 1 tsp ground cayenne
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1 tsp oregano
  • 1 tsp garlic powder
  • Olive  oil if  baking in oven

There are two ways to cook the chicken: 1) in the oven 2) on a George Foreman grill (the quicker option).

If baking in the oven, preheat oven to 400 degrees. Mix spices together in a bowl. Sprinkle and rub all over chicken breasts. Add oil to a skillet and heat to medium-high. Saute chicken on each side for about 3 minutes. Transfer to a baking pan and finish cooking 5-10 minutes or until juices run clear. Let chicken sit 5 minutes before slicing.

If using a George Foreman grill, plug it in and allow to heat up. Mix spices in a bowl and rub all over chicken breasts. Place chicken on the grill and cook until juices run clear 5-10 minutes. Let chicken sit 5 minutes before slicing.

Adapted from this and this recipe.

This recipe is great if you are aiming to eat low carb or gluten free.  And the best part is you totally forget you are eating cauliflower…it’s that good.

Give it a try and let me know what you think!