Paleo Lemon Herb Chicken and Rice Bowl
Elevate your weeknight dinner game with this Paleo Lemon Herb Chicken and Rice Bowl—a wholesome, flavor-packed dish that’s as nourishing as it is satisfying. Juicy, perfectly marinated chicken breasts are infused with the bright, zesty notes of lemon and the earthy aroma of fresh rosemary and thyme, then grilled to golden perfection. Paired with a light and fluffy bed of cauliflower rice, enhanced with a hint of parsley, lemon zest, and a splash of chicken broth, this paleo-friendly recipe is a delicious low-carb alternative to traditional rice bowls. Ready in under an hour, this one-bowl wonder is ideal for clean eating enthusiasts seeking a quick, gluten-free, and dairy-free meal brimming with vibrant flavors and nutrients. Perfect for meal prepping or serving fresh with a garnish of herbs and lemon wedges!
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Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Fresh rosemary
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large head Cauliflower
- 2 tablespoons Fresh parsley
- 0.25 cup Chicken broth
- 1 teaspoon Lemon zest
Directions
Step 1
Begin by preparing the marinade for the chicken. In a small bowl, mix the lemon juice, 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
Step 2
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Make sure the chicken is well coated. Marinate in the refrigerator for at least 15 minutes, or up to 2 hours for better flavor.
Step 3
While the chicken is marinating, prepare the cauliflower rice. Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice-like grains. Do this in batches if necessary.
Step 4
In a large pan over medium heat, add 1 tablespoon of olive oil and heat. Add the cauliflower rice, stirring occasionally, and cook for about 5 minutes until it starts to soften.
Step 5
Add the chicken broth and continue cooking for another 5-7 minutes until the cauliflower is tender. Stir in the chopped parsley and lemon zest, then season with salt and pepper to taste. Turn off the heat and set aside.
Step 6
In another pan or grill over medium-high heat, cook the marinated chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the pan and let it rest for a few minutes.
Step 7
Slice the chicken into strips and serve over the prepared cauliflower rice. Garnish with additional fresh herbs and lemon wedges if desired.
Step 8
Serve warm and enjoy a wholesome Paleo dish that is both healthy and delicious.
Nutrition Facts
| Serving size | (1195.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 962.8 |
| Total Fat 53.1g | 0% |
| Saturated Fat 9.7g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 206.4mg | 0% |
| Sodium 3329.6mg | 0% |
| Total Carbohydrate 47.8g | 0% |
| Dietary Fiber 18.0g | 0% |
| Total Sugars 16.9g | |
| Protein 85.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 259.4mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 3367.9mg | 0% |
Source of Calories