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Pan Roasted Chicken Thighs with Cauliflower Cilantro Lime Rice and White Gyro Sauce (Under 30 minutes, Low-carb, Paleo)

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Author Layla


  • For the Chicken:
  • 3 chicken medium chicken thighs drumsticks or breasts will do
  • 1 tablespoon olive oil
  • 1 teaspoon paprika or chili powder
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • Cauliflower Cilantro Lime Rice Link
  • For the White Sauce:
  • 1/4 cup low-fat mayonnaise
  • 1/2 cup Greek yogurt
  • 2 teaspoons white vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon black pepper
  • salt


  1. For the Chicken: Heat a medium heavy duty pan on high heat. While the pan is heating, season the chicken with the seasoning, be sure to coat it evenly. Add olive oil to pan then add chicken to hot pan. You should hear a sizzle, this tells you the temperature is right.

  2. Cover the pan and allow the chicken to cook for 3 minutes on each side on high heat or until very dark brown. Once the chicken is brown lower the heat setting to medium/low and allow chicken to cook covered for another 3-5 minutes on each side. Turn off heat and allow chicken to rest in pan, covered, it will continue to cook while it's resting.

    After 5-10 minutes remove the chicken from pan and cut into big bite sized chunks.

  3. To assemble: In individual bowl, place 1 cup of cauliflower rice on the side of the bowl, place about 1/2 cup of meat mixture on the other side, pour white sauce on warm chicken. Serve warm with veggies salad or veggies of choice on the side.

  4. For the sauce: While the chicken is cooking prepare the white sauce. In a small bowl, combine the mayonnaise, yogurt, vinegar, lemon juice, and 1 teaspoon black pepper. Whisk to combine. Season to taste with salt.