Meal Prep: Roasted Chicken Thighs with Pesto Riced Cauliflower

Meal Prep: Roasted Chicken Thighs with Pesto Riced Cauliflower

Welcome to the very first post on Perfect for Supper! I was in search of an outlet for all of the meals I cook on the weekend and one thing lead to another, and the blog was born. 

A little-known secret: I actually have seven food allergies and these recipes are my way of falling back in love with food, in a way. It’s definitely not easy to cook for yourself when 90% of ingredients aren’t an option, but when there’s a will – and a brand new cast iron skillet! – there’s a way.

Chicken thighs are one of my favorite meats to cook with – they’re inexpensive but more flavorful and juicier than chicken breasts. My secret: I sear both sides of the thighs in my cast iron skillet with a mixture of butter and olive oil before they go on the roasting pan and get seasoned. This gives them a gorgeous golden brown crust that the oven just can’t do.

And what better to go with roasted chicken thighs than roasted artichokes and riced cauliflower? Cauliflower is a fabulous alternative to rice – as someone who’s been gluten-free for several years now, it’s important to keep the rice in my diet as low as possible since rice has a naturally-higher level of arsenic – so keep a close eye on the ingredients that go into your gluten-free meals to keep them as healthy and clean as possible. All that’s needed is to throw some chopped cauliflower in the food processor with a little basil pesto and in seconds, you have a tasty alternative side dish.

Keep a close eye on the ingredients that go into your gluten-free meals to keep them as healthy and clean as possible.

This meal is a great option for dinner or if you’re like me and meal prep your lunches for the week. I’m a graduate student as well as working full-time so the more I can “prep” my life, the better! I served this up with some roasted green beans and cantaloupe for a well-rounded lunch that’s both healthy and satisfies a little of those mid-day sugar cravings!

Roasted Chicken Thighs and Artichokes with Pesto Riced Cauliflower

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 lb skinless, boneless chicken thighs
  • 10-14oz jar artichoke hearts
  • 1 tablespoon butter
  • 5 tablespoons olive oil
  • 1/4 cup grated parmigiano-reggiano
  • 3 tablespoons dried oregano
  • 2 cups riced cauliflower
  • 2 tablespoons basil pesto
  • Salt & pepper


  1. Heat oven to 400 degrees and grease a roasting pan lined with foil and sprayed with canola oil.
  2. Heat one tablespoon of canola oil and one tablespoon of butter in a cast iron skillet. Keep heat on medium low.
  3. Add thighs one by one to pan, do not overcrowd. Be careful, thighs tend to splatter oil heavily when fried.
  4. Fry chicken pieces for about one minute each side, or until slightly golden brown. Transfer to baking sheet.
  5. Spread marinated artichoke hearts around chicken thighs on pan.
  6. Sprinkle salt, pepper, parmigiano reggiano and dried oregano on top of thighs and artichokes. Bake in oven for 20-22 minutes (or until chicken has reached 165 degrees)
  7. Once thighs come out of the oven, allow to rest underneath foil. While chicken is resting, heat up one tablspoon of olive oil in a sauce pan on medium-low heat.
  8. Finely chop cauliflower in a food processor. Transfer to saucepan and cook until lightly-heated. Transfer to serving bowl, stir in two tablespoons of pesto.
  9. Plate with riced cauliflower with chicken thighs and top with roasted artichokes.

Meal Prep: Roasted Chicken Thighs with Pesto Riced Cauliflower

I highly recommend roasted artichokes – they bring a warm, tangy flavor to the roasted chicken thighs but if you aren’t a fan, you can substitute with green beans or potato slices. Just be sure if you use a starchy vegetable to pat it dry before tossing it with a little olive oil to roast.

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