PREP TIME: 10 mins | COOK TIME: 20 mins | YIELD: Serves 4
Perfect for a gluten-free/low carb dinner that your whole family will love. This easy chicken parmesan with cauliflower rice is so delicious, crispy, and takes only 15 minutes to throw together!
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
2 large boneless and skinless chicken breasts, halved horizontally to make 4
1/2 c fresh Parmesan, finely grated
Salt and fresh cracked black pepper
2 large cloves garlic, grated
1 tsp paprika
1 tsp Italian seasoning
4 tbsp unsalted butter, divided
1 head cauliflower, priced
1/2 c white onion, chopped
2 large cloves garlic, minced
2 tbsp vegetable stock
Juice of one lemon (plus zest, if desired)
Red chilli pepper flakes, optional
1/4 c fresh parsley, chopped
HOW TO MAKE 15-MINUTE GARLIC BUTTER CHICKEN WITH PARMESAN CAULIFLOWER RICE
Chicken:
Step 1: Combine the parmesan cheese, grated garlic, paprika, and Italian seasoning in a shallow plate.
Step 2: With salt and pepper, season the entire chicken, then dredge in the parmesan mixture. Shaking off the excess.
Step 3: Melt 2 tbsp butter in a large non-stick skillet over medium-high heat. Once melted, add the chicken cutlets and sear for about 3 4 minutes per side until golden and cooked through. Cooking time varies depending on the thickness of the cutlets. When done, transfer the cooked chicken cutlets to a plate.
Cauliflower Rice:
Step 1: Melt 2 tbsp butter in the same pan. Saute the garlic and onion for about a minute until aromatic.
Step 2: Stir in the riced cauliflower and cook for a minute more.
Step 3: Add in 2 tbsp vegetable stock, half of the parsley, and if using, the lemon zest. Mix with the cauliflower rice and cook for another minute until the juices have reduced.
Step 4: Add the lemon juice and several sprinkles of leftover parmesan.
Step 5: Season according to taste.
Step 6: Stir in the rest of the parsley and add back the chicken breasts on top of the cauliflower rice. Quickly reheat.
Step 7: Once done, serve with fresh cracked black pepper, red chilli pepper flakes, and extra parmesan.
Note:
To ensure that the parmesan will not stick, make sure to use only a non-stick-pan.
Nutrition Facts:
Serving: Energy: 842.61 cal | Fat: 58.33 g | Protein: 65.29 g | Carbs: 13.04 g | Saturated Fat: 21.88 g | Polyunsat Fat: 9.75 g | Monounsat Fat: 21.79 g | Sugar: 4.27 g | Cholesterol: 264.05 mg | Sodium: 569.69 mg | Potassium: 1064.9 mg | Fiber: 2.93 g
Ingredients
- 2 large boneless and skinless chicken breasts, halved horizontally to make 4
- 1/2 c fresh Parmesan, finely grated
- Salt and fresh cracked black pepper
- 2 large cloves garlic, grated
- 1 tsp paprika
- 1 tsp Italian seasoning
- 4 tbsp unsalted butter, divided
- 1 head cauliflower, priced
- 1/2 c white onion, chopped
- 2 large cloves garlic, minced
- 2 tbsp vegetable stock
- Juice of one lemon (plus zest, if desired)
- Red chilli pepper flakes, optional
- 1/4 c fresh parsley, chopped
Instructions
Chicken:
Step 1: Combine the parmesan cheese, grated garlic, paprika, and Italian seasoning in a shallow plate.
Step 2: With salt and pepper, season the entire chicken, then dredge in the parmesan mixture. Shaking off the excess.
Step 3: Melt 2 tbsp butter in a large non-stick skillet over medium-high heat. Once melted, add the chicken cutlets and sear for about 3 4 minutes per side until golden and cooked through. Cooking time varies depending on the thickness of the cutlets. When done, transfer the cooked chicken cutlets to a plate.
Cauliflower Rice:
Step 1: Melt 2 tbsp butter in the same pan. Saute the garlic and onion for about a minute until aromatic.
Step 2: Stir in the riced cauliflower and cook for a minute more.
Step 3: Add in 2 tbsp vegetable stock, half of the parsley, and if using, the lemon zest. Mix with the cauliflower rice and cook for another minute until the juices have reduced.
Step 4: Add the lemon juice and several sprinkles of leftover parmesan.
Step 5: Season according to taste.
Step 6: Stir in the rest of the parsley and add back the chicken breasts on top of the cauliflower rice. Quickly reheat.
Step 7: Once done, serve with fresh cracked black pepper, red chilli pepper flakes, and extra parmesan.
Notes
To ensure that the parmesan will not stick, make sure to use only a non-stick-pan.
