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The leanest recipe in the rotation — and somehow the most satisfying. Seared chicken thighs on a bed of cauliflower rice and roasted peppers, drenched in a smoky southwest sauce with poblanos, green chiles, and fire-roasted tomatoes. High protein, low fat, built for the freezer.
Preheat oven to 400°F. In a large bowl, toss the chicken thigh pieces with chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, and half of the salt and pepper. Make sure every piece is well coated.
Heat olive oil in a very large skillet over medium-high heat. Working in two batches, sear the seasoned chicken pieces until golden brown on the outside but not fully cooked through — they'll finish in the oven. Transfer to a large bowl.
⏱ 8 minutesIn the same skillet, add onions and poblano peppers. Cook until softened. Add garlic and stir for 30 seconds. Add fire-roasted tomatoes, green chiles, and chicken broth. Stir in the cream cheese until melted and smooth. Season with the remaining salt and pepper. Simmer briefly to combine.
⏱ 7 minutesSpread riced cauliflower evenly across the bottom of two greased 9x13 baking dishes. Scatter diced bell peppers over the cauliflower rice. Divide the seared chicken evenly between both dishes.
Pour the southwest sauce evenly over both dishes, making sure it reaches the cauliflower layer. Stir gently to distribute. Top each dish with shredded pepper jack cheese.
Cover both dishes with foil and bake for 20 minutes. Remove foil and continue baking until the cheese is golden and the chicken reaches an internal temperature of 165°F.
⏱ 30 minutes totalLet rest for 10 minutes. Squeeze fresh lime juice over the top and scatter with chopped cilantro. Portion into 16 equal servings. For freezer storage, cool completely before transferring to 28 oz airtight containers — skip the cilantro on portions you're freezing and add it fresh when reheating.