Paleo Chicken with Sweet Potato and Cauliflower Rice

Paleo Chicken with Sweet Potato and Cauliflower Rice

jsousa1919 0

"Delicious full meal for everyone, especially you paleos!"
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35 m servings 314 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Run cauliflower florets through the food processor until it resembles grains of rice.
  2. Season chicken with paprika, salt, and pepper; allow to come to room temperature.
  3. Heat half the coconut oil in a skillet over medium heat. Stir sweet potato into hot oil until coated; add cinnamon and nutmeg. Cover skillet and cook until potatoes are slightly tender, about 4 minutes. Stir cauliflower 'rice' into sweet potato mixture, reduce heat to low, and cook, stirring occasionally, until sweet potatoes and cauliflower are tender, 10 to 15 minutes.
  4. Heat remaining coconut oil in a separate skillet over medium heat. Add chicken to hot oil and cook until lightly browned, 3 to 4 minutes. Flip chicken breast and stir cauliflower greens into the same skillet, evenly coating with oil. Cover skillet and cook until chicken is no longer pink in the center and greens are tender, about 3 more minutes. Squeeze lemon juice over chicken mixture.


  • Cook's Note:
  • Use the lemon wedge for the chicken. It works wonders if you accidentally overcook it!
  • Cauliflower rice can be prepared in advance and stored in the freezer.



I had a hard time eating this the first night, but for whatever reason, it tasted MUCH better as leftovers 24 hours later. I also added some celery to it because I had it laying around.

I tried this even though I didn't have cauliflower. I thought the cinnamon and nutmeg were a bit overpowering on the sweet potatoes, but maybe that's because I didn't cook them with the cauliflo...

I have never made a recipe on this website I have disliked until this one. I really only wanted the cauliflower/sweet potato portion of this recipe. I made that part of the recipe as suggested...

Great dish! The cauliflower rice was surprisingly good! Although I thought this recipe could use a little more flavor my family (including my mother-in-law) thought it was perfect just as is.