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Chicken Sausage, Spinach, & Cauliflower Rice Skillet


  • 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


  • In a large skillet, heat the oil, butter, or ghee. Sauté 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 - stirring 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.