INGREDIENTS
Chicken
- 4 large boneless and skinless chicken breasts
- 1/2 cup fresh Parmesan, finely grated
- Salt and fresh cracked pepper
- 2 large cloves garlic, grated
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Cauliflower Rice:
- 3 cups riced cauliflower (about 1 medium head)
- 1/2 cup white onion, finely chopped
- 2 large cloves garlic minced
- 2 tablespoons chicken stock
- Juice of one lemon
- Red chili pepper flakes, optional
- 2 tablespoons olive oil
DIRECTIONS
Chicken
1. In a shallow plate, combine parmesan cheese, grated garlic, salt and pepper, and Italian seasoning. Dredge in the parmesan mixture; shake off excess and set aside.
2. In a large skillet melt 2 tablespoons of olive oil over medium-high heat. Cook chicken until golden on each side and cooked through (about 3-4 minutes for each side) Transfer to a plate.
Cauliflower Rice
1. In the same pan, add 2 tablespoons of olive oil. Cook the garlic and onion for 1 minute until fragrant or until onion becomes translucent.
2. Add the riced cauliflower to the skillet and stir everything together. Cook for about 1 minute, making sure everything is well combined.
3. Stir in the 2 tablespoons chicken stock. Cook for one minute to reduce juices then add the lemon juice. Continue to cook until cauliflower rice is tender. NOTE: this is VERY lemony, in a good way. However, you can reduce to juice of half a lemon if lemon is not your jam.
4. Return chicken over cauliflower rice and reheat quickly. Serve with fresh cracked black pepper, more parmesan and any other herbs and spices you’d like. ENJOY!
Made this tonight for the husband and I. He gave it a thumbs up and it was delish. Will definitely make it again.
Wonderful! So glad to hear it 🙂