Low Carb Lemon Herb Chicken and Rice Bowl

Indulge in the vibrant flavors of a *Low Carb Lemon Herb Chicken and Rice Bowl*, a light yet satisfying meal perfect for clean eating and keto-friendly lifestyles. This dish features tender, zesty lemon-marinated chicken breasts complemented by fluffy, low-carb cauliflower rice. Fresh baby spinach, juicy cherry tomatoes, creamy avocado, and a sprinkle of chopped parsley bring a burst of color and nutrition to every bite. With the aromatic touch of garlic, oregano, and thyme, this quick and easy recipe is ready in just 40 minutes, making it an ideal option for weeknight dinners or meal prep. Packed with wholesome ingredients and bursting with fresh Mediterranean-inspired flavors, this dish is a guilt-free way to enjoy a hearty "rice bowl" without the carbs.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• 3 cloves garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups cauliflower rice
• 2 tablespoons fresh parsley, chopped
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach leaves
• 1 piece avocado, sliced

Directions

Step 1

Begin by preparing the chicken marinade. In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper. Mix well.

Step 2

Place the chicken breasts into a resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Let it marinate in the refrigerator for at least 15 minutes, preferably longer.

Step 3

While the chicken is marinating, prepare the cauliflower rice. If using whole cauliflower, pulse florets in a food processor until they resemble rice grains.

Step 4

Preheat a large non-stick skillet over medium heat. Add the marinated chicken breasts and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and juices run clear. Remove the chicken from the skillet and set aside to rest.

Step 5

In the same skillet, without cleaning, add the cauliflower rice and cook over medium heat for about 5-7 minutes, stirring occasionally, until tender. Season with additional salt and pepper to taste if necessary.

Step 6

To assemble the bowls, divide the cooked cauliflower rice among 4 serving bowls.

Step 7

Slice the rested chicken breasts and place slices over the cauliflower rice in each bowl.

Step 8

Garnish each bowl with cherry tomatoes, baby spinach leaves, avocado slices, and chopped parsley.

Step 9

Serve immediately, enjoying the fresh and zesty flavors of this low-carb dish.

Nutrition Facts

Serving size	(1212.4g)

Amount per serving	% Daily Value*
Calories	1263.6

Total Fat 63.8g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 1647.2mg	0%
Total Carbohydrate 54.4g	0%
Dietary Fiber 24.9g	0%
Total Sugars 15.8g
Protein 124.8g	0%

Vitamin D 3.5IU	0%
Calcium 275.6mg	0%
Iron 9.3mg	0%
Potassium 3253.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.5%

Protein: 38.7%

Carbs: 16.9%