Savory Sundays: Spanish Chicken Over Caulirice

G and I are challenging ourselves to a No-Spend Month this June as we have some big travel plans later in the summer and have completed a number of house projects since the New Year. (One project was unexpectedly necessary when I opted to put my hand through one of the basement windows. Thankfully I’ll only suffer a scar or two from the accident… oops!)

We do not typically spend a lot of evenings eating out anyways, but we do treat one another to a Date Night once a week. Instead we’ll be attempting a few trickier recipes at home which, in all honesty, I am ALL about! Nothing excites me more than adding a new page to my personal cookbook, especially when it includes spending time with my husband.

Challenge accepted.

In conjunction with my necessity to eat gluten-free, many of the recipes I have lined up for June 2019 are on the “healthy spectrum” and might include new flavors or flavor-combinations for our household. Another exciting factor. This one-pan dish featured below was the first new recipe attempted this month, and it’ll definitely be making a reappearance in the future! Talk about tasty — this dish is a spicy mix of herbs and lemony chicken all within a 220 calorie per serving intake. You’ll have no guilt going back for second helping with this one!

Caulirice has become a staple at our house, and I can see me incorporating this recipe without the chicken alongside future Mexican meals as well. Spanish caulirice beside tacos, enchiladas, fajitas, etc? Yes, please!

Spanish Chicken Over Caulirice

  • Servings: 4
  • Difficulty: Easy-Moderate
  • Print

One-pan Spanish dish that is Whole30/Paleo approved.


  • 1 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp sea salt
  • 1/2 tsp Italian spices
  • 1/2 tsp red pepper flakes
  • 1 lb chicken (I used wings and drumsticks, but plan to use breasts in the future.)
  • 16oz cauliflower rice
  • 1.5 cup chicken stock
  • 1 Tbsp lemon juice
  • 1/2 cup cherry tomatoes, halved
  • cilantro as garnish
  • homemade guacamole, to preference


  1. Mix all the spices together in a small bowl
  2. Rub half the spice mix onto the chicken, save remainder for later
  3. Cook chicken until golden brown in a skillet, then remove and set aside (do not fully cook chicken yet)
  4. Pour stock and lemon juice into the skillet and blend any chicken drippings
  5. Add cauliflower rice, tomatoes, and remaining spice mix and stir well
  6. Place the chicken over the rice and cover with a lid, cooking on medium-low hear for about 20 minutes or until the chicken is fully cooked
  7. Garnish with cilantro and serve aside guacamole

If you want more spice, add more red pepper flakes.

The original recipe calls for sun-dried tomatoes rather than fresh. I had cherry tomatoes on-hand, so I used them and enjoyed the juiciness. Plus, fresh are usually a cheaper option.

The original recipe can be found at Paleo Gluten Free Eats.

Let me know what you think, and if you try any substitutions or tweaks.

Enjoy, friends!

Savory Sundays: Spicy Shrimp Tacos with Cilantro Lime Slaw

I attempt a new recipe about once a week, whether it be for breakfast, lunch, dinner, or dessert. About a month ago I came across a recipe for shrimp tacos and decided to give it a try. WOW! G and I both fell head over heels for these spicy little delicacies, and we now eat them at least once every other week. They are quick, easy, and way too good not to share.

This original recipe can be found on Peas and Crayons, but I’ve made a few changes to go along with the specific ingredients I use (and do not use from the original.)

Spicy Shrimp Tacos with Cilantro Lime Slaw

  • Servings: 6
  • Difficulty: Easy
  • Print

Fast, flavorful, and sure to make you want seconds.


  • 6 soft corn tortillas (6-inch)
  • 1 pound shrimp, deveined and shelled (I prefer to use salad shrimp for their sizing)
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 cup ranch (I use Bolthouse’s yogurt ranch)
  • 1 Tbsp hot sauce
  • 1 jalapeno pepper, diced
  • 2 cups shredded cabbage / broccoli slaw
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • 1 Tbsp lime juice
  • homemade guacamole, to preference
  • chopped cilantro, to taste


  1. Chipotle Ranch: simply whisk together the ranch and hot sauce, set aside
  2. Cilantro Lime Slaw: combine apple cider vinegar, honey, and lime juice; pour over cabbage/slaw mix; add diced jalapenos — I usually let this marinate for 2 hours (or make ahead of time and let set for a day or two in the fridge.)
  3. Season shrimp with paprika, cayenne, and garlic powder, mixing well
  4. Saute shrimp (I prefer to cook with coconut oil for this recipe.)
  5. Heat tortillas for 30 seconds to prevent tearing
  6. Layer tacos: tortilla, guacamole, slaw, shrimp, chipotle ranch, and fresh cilantro
  7. Serve immediately — devour!

Typically, G and I can eat these tacos over the course of two days — I can get two uses out of the slaw mix and make 1 pound of shrimp per evening. Beware, these are seriously addicting!

You can try with tilapia or salmon instead of shrimp too!

Enjoy, friends!