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15-MINUTE GARLIC BUTTER CHICKEN WITH PARMESAN CAULIFLOWER RICE

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15-MINUTE GARLIC BUTTER CHICKEN WITH PARMESAN CAULIFLOWER RICE

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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:

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

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