PREP TIME: 10 mins | COOK TIME: 20 mins | YIELD: SERVES 4
My go-to gluten-free and low-carb meal for when I need something easy, quick, and satisfying. Crispy, soft, and extra delicious!
INGREDIENTS
The Chicken:
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, riced
1/2 c. white onion, chopped
2 large cloves garlic, minced
2 tbsp vegetable stock
Juice of one lemon (plus the zest, if you like)
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 on a shallow plate.
Step 2: With salt and pepper, season the chicken breasts, then dredge in the parmesan mixture, shaking the excess off. Set aside.
Step 3: Melt 2 tbsp butter in a large non-stick skillet over medium-high heat. Once the butter has melted, add the chicken cutlets into the skillet and cook for about 3 to 4 minutes per side until golden and cooked through. Remember that the cooking time varies depending on the thickness of the chicken cutlets. Remove the cooked cutlets to a plate.
Cauliflower rice:
Step 1: Melt 2 tbsp butter in the same skillet. Once melted, add the garlic and onion. Fry for about a minute until aromatic.
Step 2: Add in the riced cauliflower, stir to mix, and coat in the melted butter. Continue to cook, stirring regularly for about a minute.
Step 3: Add in 2 tbsp vegetable stock, half of the parsley, and if using, lemon zest. Stir well.
Step 4: Remain cooking the cauliflower rice for another minute until the juices are reduced. At this point, add in the lemon juice and a couple of sprinkles of parmesan.
Step 5: Adjust the seasoning according to taste, then stir in the rest of the parsley. Add the chicken breasts back to the skillet and quickly reheat.
Step 6: Enjoy Parmesan chicken with some fresh cracked black pepper, red chilli pepper flakes, and extra parmesan.
Note:
To make sure the parmesan doesn’t stick you should only use a non-stick pan.
Nutrition Facts:
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
- The Chicken:
- 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, riced
- 1/2 c. white onion, chopped
- 2 large cloves garlic, minced
- 2 tbsp vegetable stock
- Juice of one lemon (plus the zest, if you like)
- 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 on a shallow plate.
Step 2: With salt and pepper, season the chicken breasts, then dredge in the parmesan mixture, shaking the excess off. Set aside.
Step 3: Melt 2 tbsp butter in a large non-stick skillet over medium-high heat. Once the butter has melted, add the chicken cutlets into the skillet and cook for about 3 to 4 minutes per side until golden and cooked through. Remember that the cooking time varies depending on the thickness of the chicken cutlets. Remove the cooked cutlets to a plate.
Cauliflower rice:
Step 1: Melt 2 tbsp butter in the same skillet. Once melted, add the garlic and onion. Fry for about a minute until aromatic.
Step 2: Add in the riced cauliflower, stir to mix, and coat in the melted butter. Continue to cook, stirring regularly for about a minute.
Step 3: Add in 2 tbsp vegetable stock, half of the parsley, and if using, lemon zest. Stir well.
Step 4: Remain cooking the cauliflower rice for another minute until the juices are reduced. At this point, add in the lemon juice and a couple of sprinkles of parmesan.
Step 5: Adjust the seasoning according to taste, then stir in the rest of the parsley. Add the chicken breasts back to the skillet and quickly reheat.
Step 6: Enjoy Parmesan chicken with some fresh cracked black pepper, red chilli pepper flakes, and extra parmesan.
Notes
To make sure the parmesan doesn’t stick you should only use a non-stick pan.
