Minutes Prep time: 20
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
4 bone-in chicken thighs
1 tablespoon lime juice
1/2 teaspoon chili powder
1/2 teaspoon ancho chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
PAM® Avocado Oil No-Stick Cooking Spray
1 bag (10 oz each) Birds Eye® Steamfresh® Veggie Made™ Original Riced Cauliflower
1/2 cup heavy (whipping) cream
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained well
1 cup shredded Pepper Jack cheese
2 tablespoons chopped fresh cilantro
lime wedges
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 191 mg | 19% |
| Carbohydrate | 7 g | 2% |
| Cholesterol | 162 mg | 54% |
| Total Fat | 31 g | 48% |
| Iron | 1 mg | 6% |
| Calories | 420 kcal | 21% |
| Sodium | 908 mg | 38% |
| Protein | 26 g | 53% |
| Saturated Fat | 15 g | 75% |
| Sugars | 4 g | 0 |
| Vitamin C | 4 mg | 7% |
Pour lime juice over the flesh side of chicken thighs. Stir together chili powder, ancho chili powder, salt and pepper in small bowl. Season chicken and both sides with spice mixture. Spray skin side of chicken with avocado oil spray.
Heat air fryer to 350°F. Place chicken in air fryer basket skin side down in single layer. Air fry until golden brown and internal temperature reaches 180°F, 20 minutes, turning once about halfway through. Increase temperature to 400°F and air fry until skin is crispy, 3 to 6 minutes.
Microwave riced cauliflower according to package directions. Pour cream into a large nonstick skillet; bring to a boil over medium heat. Stir in drained tomatoes and riced cauliflower and cook until thickened, 3 to 5 minutes.
Stir cheese and cilantro into riced cauliflower. Serve air fried chicken thighs over cheesy cauliflower rice with lime wedges.
Air Fryer Fried Chili Lime Chicken Thighs with Cheesy Cauliflower Rice
