Keto Lemon Herb Chicken and Rice Bowl
Bursting with vibrant flavors and keto-friendly ingredients, this Lemon Herb Chicken and Cauliflower Rice Bowl is a low-carb twist on a classic comfort dish. Tender chicken breast is infused with a zesty lemon marinade, fresh parsley, thyme, and garlic, then seared to golden perfection and coated in a savory reduction sauce. Paired with fluffy, nutrient-packed cauliflower rice, this dish delivers a wholesome and satisfying meal in just 40 minutes. Perfect for weeknight dinners or meal prep, this recipe is not only gluten-free but also packed with protein and healthy fats, making it a star choice for anyone on a keto diet. Garnish with a pop of extra parsley and a lemon slice for a fresh finish that will brighten your table!
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Ingredients
- 2 pieces Chicken breast
- 3 tablespoons Olive oil
- 1 Lemon
- 0.25 cup Fresh parsley
- 1 tablespoon Fresh thyme
- 3 Garlic cloves
- 3 cups Cauliflower rice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 2 tablespoons Butter
Directions
Step 1
1. Begin by slicing the chicken breasts into thin strips for quick and even cooking.
Step 2
2. In a mixing bowl, combine the juice of one lemon, 2 tablespoons of olive oil, chopped parsley, thyme leaves, minced garlic, salt, and pepper.
Step 3
3. Add the sliced chicken to the marinade, ensuring each piece is well-coated. Let it marinate for at least 10 minutes, or up to an hour if time allows.
Step 4
4. While the chicken is marinating, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Step 5
5. Add the cauliflower rice to the skillet, season with a pinch of salt and pepper, and cook, stirring occasionally, until the cauliflower is tender and slightly golden, about 7-8 minutes. Transfer the cooked cauliflower rice to a serving bowl and keep warm.
Step 6
6. In the same skillet, melt the butter over medium-high heat. Add the marinated chicken strips to the skillet and cook for 3-4 minutes on each side or until fully cooked and golden brown.
Step 7
7. Pour the chicken broth into the skillet to deglaze it, scraping up any browned bits at the bottom. Stir and let simmer until the liquid is reduced by half, about 2 minutes.
Step 8
8. Return the cooked chicken to the skillet and coat with the reduced sauce.
Step 9
9. Serve the chicken over the cauliflower rice, and garnish with additional parsley and a slice of lemon if desired.
Step 10
10. Enjoy your Keto Lemon Herb Chicken and Cauliflower Rice Bowl!
Nutrition Facts
| Serving size | (841.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1075.2 |
| Total Fat 74.3g | 0% |
| Saturated Fat 21.4g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 272.2mg | 0% |
| Sodium 3698.2mg | 0% |
| Total Carbohydrate 29.8g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 9.6g | |
| Protein 78.5g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 185.0mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 1715.4mg | 0% |
Source of Calories