Mexican Chicken and Cauliflower Rice

This spicy Keto friendly Mexican Chicken and Cauliflower Rice traybake is easy to make, perfect for meal prepping and packed with flavour
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Meal Type: Family Meal, Keto, Low Carb, Mains
Main Ingredient: Cauliflower, Chicken, Mexican
Recipe Type: Dairy Free, Nut Free, Stir Fry
Servings: 6
Carbohydrates: 8g
Protein Serves: 1.75


Chicken Marinade

  • 6 Chicken thighs
  • 1 tbsp Olive oil
  • 1 Garlic clove crushed
  • 1 Lime juice and zest
  • 1 tsp Coriander Powder
  • 1 tsp Cumin
  • 1 tsp Dried oregano
  • 1 tsp Chilli powder
  • 1 tsp Smoked paprika sweet

Cauliflower Rice

  • 1 medium Cauliflower cut into florets
  • ½ tsp Turmeric powder
  • 1 tsp Chilli powder
  • 1 tsp Cumin
  • ½ tsp Dried oregano
  • ¼ tsp Salt
  • 1 Can of diced tomatoes
  • 1 handful Coriander fresh, roughly chopped (extra to serve)
  • 2 squeeze Lime juice
  • 1 Red chilli to serve


  • 1 Red onion sliced lengthways in 6ths
  • 1 Red capsicum cubed
  • 2 Garlic clove sliced
  • Keto Low Carb Salsa
  • Sour cream



  • Preheat the oven to 180°c / 350°F
  • Remove any excess fat from the chicken thighs, combine the marinade ingredients together and rub over the chicken thighs until completely covered, set aside to marinade
  • Spread 1 tbsp of olive oil evenly over a large tray and spread evenly, add the sliced red onion, cubed red capsicum and garlic cloves to the tray. Then place the chicken thighs evenly over the top and bake for 45 min until vegetables and chicken are cooked and slightly crispy.

Cauliflower Rice

  • While the chicken and vegetables are baking, cut up the cauliflower into florets, then process or blend in batches in to a rice consistency (should take 1-2 mins each, you don't want it too fine).
  • Then stir through the spice blend, tomates, lime and coriander into the rice and set aside.
  • Remove tray from the oven, and place chicken thighs onto a plate. Then stir through the cauliflower rice, combining with the roasted vegetables. Once mixed, place the chicken thighs back on top of the cauliflower rice and place in the oven for another 10-15mins.
  • Remove chicken cauliflower rice from the oven, squeeze some more lime juice and sprinkle the sliced red chilli and coriander over the top.
    *See Notes for optional toppings


*Optional: Serve with our fresh and delicious Keto Low Carb Salsa  and Sour Cream and add 3.2g of carb per serve


Calories: 256.55kcal | Carbohydrates: 8g | Protein: 27.7g | Fat: 10.66g | Saturated Fat: 2.5g | Sodium: 800mg | Potassium: 1000mg | Fiber: 7.33g | Sugar: 7.41g | Protein Serves: 1.75
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