Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
Talk about a complete meal! This recipe has everything you would want in a meal. Chicken, cauliflower, cheese, and a lot more! A must-try recipe indeed!
Ingredients:
2 large cloves of garlic, minced
½ c fresh Parmesan, finely grated
1 head cauliflower, riced
4 tbsp unsalted butter, divided
¼ c fresh parsley, chopped
2 large cloves of garlic, grated
2 large boneless and skinless chicken breasts, halved horizontally to make 4
½ c white onion, chopped
1 tsp Italian seasoning
Red chili pepper flakes, optional
Salt and fresh cracked black pepper
2 tbsp vegetable stock
1 tsp paprika
Juice one lemon (+ zest, if you like)
Directions:
For the Chicken:
Add grated garlic, Italian seasoning, Parmesan cheese, Italian seasoning, and paprika into a mixing bowl. Whisk until well combined.
Sprinkle salt and pepper over the chicken breasts, then coat each with the cheese mixture. Shake off any excess.
Place a large non-stick skillet on the stove and turn the heat to medium-high.
Add 2 tbsp of butter and allow it to melt.
Add the chicken into the hot skillet, then cook for 3 minutes on each side or until golden brown. Move the chicken onto a clean plate.
For the Cauliflower Rice:
Add 2 tbsp of butter into the same skillet and allow it to melt.
Add the onion and garlic, then sauté for a few minutes until soft and aromatic.
Stir in the riced cauliflower until well coated with the melted butter. Cook for a minute while stirring continuously.
Add ½ of the parsley, lemon zest, and 2 tbsp of vegetable stock. Stir and cook for another minute.
Add the rest of the Parmesan cheese and lemon juice. Stir until well blended. Add more seasonings if needed.
Put the chicken breasts back into the skillet and the rest of the parsley. Stir until well mixed.
Garnish each serving with red chili flakes, Parmesan cheese, and black pepper.
Serve and enjoy!
Note:
It is important to use a non-stick skillet for this recipe to prevent the cheese from sticking.
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