| 11 | 40 | 292 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 4 |
| 454 gm | Chicken breast, boneless, skinless (boneless, skinless; approx. 4 breasts) |
| 1 medium | Lemon (zested and juiced) |
| 2 tbsp | Parsley, fresh (fresh; chopped) |
| 2 tbsp | Thyme, fresh (fresh; chopped) |
| 3 clove(s) | Garlic (minced) |
| 2 tbsp | Olive Oil, Extra Virgin |
| 1 pinch | Salt and pepper (to taste) |
| 1 large head | Cauliflower (grated or processed into rice-sized pieces) |
| 1 tbsp | Olive Oil, Extra Virgin |
| 1 pinch | Salt and pepper (to taste) |
| 1 tbsp | Parsley, fresh (fresh; chopped (optional garnish)) |
Prepare the Chicken Marinade: In a large mixing bowl, combine lemon juice, lemon zest, chopped parsley, thyme, garlic, and olive oil. Season with salt and pepper and mix well.
Marinate the Chicken: Add chicken breasts to the bowl, ensuring each piece is well coated in the marinade. Cover and let it marinate for at least 10 minutes (or up to 2 hours in the fridge for deeper flavor).
Cook the Chicken: Heat a large skillet over medium heat. Add a bit of olive oil if needed. Place marinated chicken in the skillet and cook for 6-8 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F).
Prepare Cauliflower Rice: While the chicken cooks, heat olive oil in another large skillet over medium heat. Add the cauliflower rice, season with salt and pepper, and sauté for 5-7 minutes until tender.
Serve: Divide the cauliflower rice onto plates, place the cooked chicken on top, and garnish with fresh parsley if desired. Serve immediately and enjoy!
Equipment Needed
| Fruit | 0.3 |
| Meat | 1.3 |
| Vegetables | 4.0 |
