PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 4 Servings
This chicken with Parmesan cauliflower rice is one of my favourite chicken meals! It’s crazy satisfying, gluten-free, and low carb. Enjoy a flavorful weeknight dinner with this amazing dish that is ready in under fifteen minutes!
INGREDIENTS
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4 tbsp unsalted butter, divided
2 large boneless and skinless chicken breasts, halved horizontally to make 4
1 head cauliflower, riced
1/2 c. fresh Parmesan, finely grated
1 teaspoon Italian seasoning
2 large cloves garlic, grated
1 tsp paprika
2 large cloves garlic, minced
1/2 c. white onion, chopped
Juice of one lemon (+ zest, if you like)
2 tbsp vegetable stock
1/4 c. fresh parsley, chopped
Salt and fresh cracked black pepper
Red chili pepper flakes, optional
HOW TO MAKE 15-MINUTE GARLIC BUTTER CHICKEN WITH PARMESAN CAULIFLOWER RICE
Step 1: Place the Parmesan cheese, grated garlic, paprika, and Italian seasoning on a shallow plate. Mix well.
Step 2: Sprinkle the chicken breasts with salt and pepper, 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 to the skillet and cook for about 3 to 4 minutes or until both sides are golden and the chicken is cooked. To a plate, transfer the chicken cutlets when done.
Cauliflower rice:
Step 4: Melt 2 tbsp butter in the same pan. Add the garlic and onion and fry for about a minute until aromatic.
Step 5: To the skillet, add the riced cauliflower. Stir until coated in the melted butter. Cook for another minute, stirring often.
Step 6: Then, add 2 tbsp vegetable stock along with half of the parsley, and lemon zest. Stir and continue to cook for a minute more until the juices have reduced. Now, add the lemon juice and a couple of sprinkles of the rest of the Parmesan cheese.
Step 7: As needed, adjust the seasoning. Add the rest of the parsley and stir.
Step 8: Nestle the chicken breasts over the cauliflower rice and quickly reheat.
Step 9: When done, remove from the heat and serve immediately garnished with fresh cracked black pepper, red chilli pepper flakes, and extra Parmesan. Enjoy!
Nutrition Facts:
Energy 348.11 cal, Fat 23.69 g, Protein 22.51 g, Carbs 13.04 g, Saturated Fat 11.97 g, Polyunsat Fat 2.32 g, Monounsat Fat 7.44 g, Sugar 4.27 g, Cholesterol 91.55 mg, Sodium 408.69 mg, Potassium 630.2 mg, Fiber 2.93 g
Ingredients
- 4 tbsp unsalted butter, divided
- 2 large boneless and skinless chicken breasts, halved horizontally to make 4
- 1 head cauliflower, riced
- 1/2 c. fresh Parmesan, finely grated
- 1 teaspoon Italian seasoning
- 2 large cloves garlic, grated
- 1 tsp paprika
- 2 large cloves garlic, minced
- 1/2 c. white onion, chopped
- Juice of one lemon (+ zest, if you like)
- 2 tbsp vegetable stock
- 1/4 c. fresh parsley, chopped
- Salt and fresh cracked black pepper
- Red chili pepper flakes, optional
Instructions
Step 1: Place the Parmesan cheese, grated garlic, paprika, and Italian seasoning on a shallow plate. Mix well.
Step 2: Sprinkle the chicken breasts with salt and pepper, 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 to the skillet and cook for about 3 to 4 minutes or until both sides are golden and the chicken is cooked. To a plate, transfer the chicken cutlets when done.
Cauliflower rice:
Step 4: Melt 2 tbsp butter in the same pan. Add the garlic and onion and fry for about a minute until aromatic.
Step 5: To the skillet, add the riced cauliflower. Stir until coated in the melted butter. Cook for another minute, stirring often.
Step 6: Then, add 2 tbsp vegetable stock along with half of the parsley, and lemon zest. Stir and continue to cook for a minute more until the juices have reduced. Now, add the lemon juice and a couple of sprinkles of the rest of the Parmesan cheese.
Step 7: As needed, adjust the seasoning. Add the rest of the parsley and stir.
Step 8: Nestle the chicken breasts over the cauliflower rice and quickly reheat.
Step 9: When done, remove from the heat and serve immediately garnished with fresh cracked black pepper, red chilli pepper flakes, and extra Parmesan. Enjoy!
