PREP TIME: 10 mins | COOK TIME: 20 mins | YIELD: 4 servings
This is the perfect gluten-free and low-carb meal that you can whip up in no more than twenty minutes using only basic ingredients. Crispy, soft, and incredibly delicious Chicken Parmesan with Cauliflower rice. A winner meal with juicy-tender with Parmesan crust crispy chicken! Never again compromise quality and flavour with this amazing dish on busy weeknights!
2 large boneless and skinless chicken breasts, halved horizontally to make 4
1/2 c. fresh Parmesan, finely grated
Salt and fresh cracked black pepper
2 large cloves garlic, grated
1 tsp paprika
1 tsp Italian seasoning
4 tbsp unsalted butter, divided
1 head cauliflower, riced
1/2 c. white onion, chopped
2 large cloves garlic, minced
2 tbsp vegetable stock
Juice of one lemon (zest, if desired)
Red chilli pepper flakes, optional
1/4 c. fresh parsley, chopped
HOW TO MAKE 15-MINUTE GARLIC BUTTER CHICKEN WITH PARMESAN CAULIFLOWER RICE
Step 1: Combine the Parmesan cheese, grated garlic, paprika, and Italian seasoning in a shallow bowl. Sprinkle the chicken with salt and pepper, then coat in the Parmesan mixture. Shake the excess off before setting it aside.
Step 2: Melt 2 tbsp butter in a large non-stick skillet over medium-high heat. Add the chicken cutlets to the skillet once the butter has melted and cook each side for about 3 to 4 minutes until golden and cooked through. Note that the cooking time varies depending on the thickness of the cutlets. Transfer to a plate when done and set aside.
Step 3: Melt another 2 tbsp butter in the now-empty pan. Add the garlic and onion and saute for about a minute until aromatic. Then, add the riced cauliflower, stir, and cook for a minute more.
Step 4: Add 2 tbsp vegetable stock followed by half of the parsley and if using, lemon zest. Stir well and cook for another minute until the juices have reduced. Add in the lemon juice and a couple of sprinkles of the remaining Parmesan cheese if desired.
Step 5: Taste and adjust the seasoning as needed before stirring in the rest of the parsley. Add the chicken back to the pan over the cauliflower rice and quickly reheat.
Step 6: Before serving, garnish with fresh cracked black pepper, red chilli pepper flakes, and extra Parmesan.
To make sure the Parmesan doesn’t stick, use a non-stick pan to make this dish.
Energy 842.61cal | Fat 58.33g | Protein 65.29g | Carbs 13.04g | Saturated Fat 21.88g | Polyunsat Fat 9.75g | Monounsat Fat 21.79g | Sugar 4.27g | Cholesterol 264.05mg | Sodium 569.69mg | Potassium 1064.9mg | Fiber 2.93g
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