Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
This is a complete meal that everyone is going to love! It will only take you a few minutes to prepare and cook this. This is perfect for everyone, especially for those who want a low-carb meal! A must-try recipe!
Ingredients:
1/2 c white onion, chopped
4 tbsp unsalted butter, divided
2 large cloves of garlic, minced
1/2 c fresh Parmesan, finely grated
1 head cauliflower, riced
2 large cloves of garlic, grated
2 large boneless and skinless chicken breasts, halved horizontally to make 4
1/4 c fresh parsley, chopped
Red chili pepper flakes, optional
1 tsp paprika
Juice one lemon (+ zest, if you like)
1 tsp Italian seasoning
Salt and fresh cracked black pepper
2 tbsp vegetable stock
Directions:
For the Chicken:
Add paprika, grated garlic, Parmesan cheese, and Italian seasoning into a shallow bowl. Whisk until well incorporated.
Sprinkle salt, pepper, and the chicken mixture over the chicken breasts. Toss until fully coated. Remove any excess by shaking them off.
Place a large non-stick skillet on the stove and turn the heat to medium-high. Add 2 tbsp of butter and allow it to melt.
Place the chicken breasts into the hot skillet, then cook each side for a few minutes until they turn golden brown. This usually takes about 3 minutes on each side. Transfer them to a clean plate.
For the Cauliflower Rice:
Melt 2 tbsp of butter in the empty skillet. Add the onion and garlic, then sauté for about a minute.
Stir in and cook the cauliflower rice for about a minute in the melted butter.
Add lemon zest, 1/2 of the parsley, and 2 tbsp of vegetable stock. Stir until well blended. Cook for another minute.
Stir in the rest of the Parmesan cheese and lemon juice.
Bring the chicken breasts back into the skillet together with the rest of the parsley. Stir to combine.
Sprinkle red chili flakes, Parmesan cheese, and black pepper over each serving. Enjoy!
Note:
I highly suggest using a non-stick skillet for this recipe.
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