15-Minute Garlic Butter Chicken with Parmesan Cauliflower Rice

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4.5 from 175 votes

15-Minute Garlic Butter Chicken with Parmesan Cauliflower Rice

35 minutes
Calories 290kcal

Ingredients

  • 2 chicken breast halves (large boneless and skinless, horizontally to make 4)
  • 1/2 cup parmesan cheese (large boneless and skinless, horizontally to make 4)
  • cracked black pepper
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 4 tablespoons unsalted butter (large boneless and skinless, horizontally to make 4)
  • 3 cups riced cauliflower (large boneless and skinless, horizontally to make 4)
  • 1/2 cup white onion (large boneless and skinless, horizontally to make 4)
  • 4 cloves garlic (large boneless and skinless, horizontally to make 4)
  • 2 tablespoons vegetable stock
  • hot red pepper flakes (large boneless and skinless, horizontally to make 4)
  • 1/4 cup fresh parsley (large boneless and skinless, horizontally to make 4)

Instructions

  • The Chicken
  • 1.
  • In a shallow plate, combine parmesan cheese, grated garlic, paprika, and Italian seasoning.
  • Season the chicken with salt and pepper; dredge in the parmesan mixture; shake off excess and set aside.
  • 2.
  • In a large skillet melt 2 tablespoons of butter over medium-high heat.
  • Cook chicken until golden on each side and cooked through – about 3-4 minutes for each side, depending on the thickness of your chicken.
  • Transfer to a plate.
  • The cauliflower rice
  • 1.
  • In the same pan, melt 2 tablespoons of butter.
  • Fry the garlic and onion for 1 minute until fragrant — be careful not to burn.
  • 2.
  • Add the riced cauliflower to the skillet and stir to mix everything together well and coat in melted butter.
  • Cook, stirring regularly for 1 minute.
  • 3.
  • Stir in the 2 tablespoons vegetable stock, about half the parsley, and lemon zest (if using).
  • Cook for one minute to reduce juices then add the lemon juice and a few sprinkles of leftover parmesan cheese, if you like.
  • 4.
  • Adjust seasoning as needed.
  • Stir in the remaining parsley.
  • Return chicken over cauliflower rice and reheat quickly.
  • Serve with fresh cracked black pepper, red chili pepper flakes, and more parmesan.
  • Enjoy!

Nutrition

Calories: 290kcal

Originally posted 2019-02-20 18:37:29.

Article Categories:
Breakfast

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