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Baked chicken thighs with cauliflower rice and spinach dip


Baked chicken thighs
Spinach dip
  • 1 oz. frozen spinach
  • ¼ cup (1½ oz.) Greek yogurt (0% fat)
  • 2 tbsp mayonnaise
  • 1 tbsp dried parsley
  • ½ tsp onion powder or garlic powder
  • salt and ground black pepper to taste
Cauliflower rice
  • 12 oz. cauliflower
  • 1 tbsp butter
  • salt to taste
  • ¼ tsp turmeric (optional)


Baked chicken thighs

    1. Preheat the oven to 400°F (200°C).
    2. In a small bowl, mix the melted butter or oil with your seasonings of choice. Brush it all over the chicken thighs and place them skin-side up on a baking tray or in a baking dish.
    3. Bake the chicken thighs for 30 minutes or until the skin is crispy and the meat is no longer pink inside (the internal temperature should read at least 165°F (73°C)).

Spinach dip

    1. Thaw the frozen spinach and remove excess liquid by squeezing it over the sink. Chop finely.
    2. Add yogurt, mayonnaise, parsley, and onion powder to a bowl and mix. Add the spinach and mix until combined. Season with salt and pepper to taste. Set aside to let the flavors develop.

Cauliflower rice

  1. Shred the cauliflower using a grater or grater attachment on a food processor. You can also chop it finely with a knife.
  2. Melt butter in a skillet. Add the cauliflower and cook over medium heat for 5-10 minutes or until the riced cauliflower has softened a bit.
  3. Add salt and the optional turmeric, or any other spices of preference, while frying.

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