Chicken Sausage, Spinach, & Cauliflower Rice Skillet

This CHICKEN SAUSAGE, SPINACH, & CAULIFLOWER RICE SKILLET is super delicious AND super simple to throw together. Only 7 ingredients & it cooks all in the same pan! Perfect for those doing Whole30, Paleo, Keto, Low-Carb, Gluten Free, or just overall trying to eat healthier while not sacrificing flavor.

Today is Day 12 for me in my 30 days of Whole30! (You can find what I ate in week 1 here.) I’ve got 20 pounds to lose & even though I haven’t stepped on the scale since I started (as per the rules) – I can already tell a major difference in how my clothes are fitting. I even have a couple pairs of jeans that I couldn’t wear 2 weeks prior to now that fit me again… that’s such a great feeling and makes all this not stuffing my face with biscuits, gravy, & sour patch kids totally worth it.

I’ve been doing a lot with cauliflower rice since I started this journey. It’s really easy and time efficient to create a variety of dishes with it. I never thought that I’d be saying that because I really don’t like cauliflower! But…. it’s pretty good riced and it absorbs the flavors that you add to it pretty well. (here’s a plug to the Cilantro Lime Cauliflower Rice & the Pork Fried Cauliflower Rice that I’ve recently posted).

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This Chicken Sausage, Spinach, & Cauliflower Skillet is a dish that can be whipped up in no-time and is becoming a go-to healthy meal for me because of how yummy it is & how easy it is to throw together.

Everything cooks in the same skillet & it’s ready in 20 minutes. I love making this in large batches for meal prep for the week too. It gets better when you reheat it! I love leftovers that just get yummier as they sit 🙂

Chicken Sausage, Spinach, & Cauliflower Rice Skillet

Ingredients:

  • 2 chicken sausage links, sliced into 1/2″ rounds (make sure the ingredients are compliant if you’re on Whole30)
  • 1-2 tablespoons of butter, ghee, or extra virgin olive oil (no butter if Whole30)
  • 1 medium to large onion, diced
  • 2 large handfuls fresh spinach
  • 2 cups frozen cauliflower rice
  • 4 cloves garlic, minced
  • 3/4 cup chicken stock
  • salt & pepper to taste

Directions:

In a large skillet, heat the oil, butter, or ghee. Saut̩ the sliced chicken sausage with the diced onion on medium-high heat, stirring often. Season with a little salt & pepper to make the onions sweat. When the chicken sausage has lightlybrowned on both sides & the onions are translucent, stir in the fresh spinach & minced garlic. Cook, while stirring, for about 2-3 minutes. Add in the frozen cauliflower rice & crank the heat up to high, stirring continuously. Cook for 1 minute. Add the chicken stock, & cook on high for another 5-7 minutes Рstirring often, until the cauliflower rice is the texture you desire. Add more chicken stock if you need to. Season with a little more salt & pepper, if needed.

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