Garlic Herb Chicken over Parmesan Cauliflower Rice
Ingredients:
- 1.5 lbs Boneless Skinless Chicken Thighs
- 2 tbsp Butter
- 1 tsp Fresh Oregano leaves chopped
- 1 tsp Fresh Thyme leaves chopped
- 1 tsp Fresh Rosemary leaves chopped
- 1 heads Cauliflower riced
- 1 c Onions chopped
- 4 cloves Garlic minced or pressed
- .25 c Chicken Broth
- .5 c Parmesan Cheese grated
- .5 c Fresh Parsley chopped
- .5 Lemons zested and juiced
Marinade
- 1 tsp Dried Oregano
- 2 tbsp Olive Oil
- .5 tsp Paprika
- .5 tsp Ground Black Pepper
- .5 Lemons juiced
- 1 tsp Dried Thyme
Instructions:
- Marinade the chicken for at least 15 minutes, but can marinade the chicken over night.
- Melt butter in skillet over medium-high heat and add the fresh oregano, thyme, and rosemary. Add chicken and cook 4-5 minutes on each side until no longer pink. Remove thighs from pan and set aside, leave the remaining juices in the skillet.
- Add garlic and onions to the pan and cook until fragrant, about 1-2 minutes. Add the riced cauliflower and mix everything together. Stir in chicken stock, parsley, lemon juice, and lemon zest. Cook 2-3 minutes to reduce liquid and add the parmesan.
- Add chicken thighs to the top of cauliflower rice and allow to re-heat if necessary. Serve immediately.
Nutrition
Calories: 435kcal | Carbohydrates: 16g | Protein: 41g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 185mg | Sodium: 506mg | Potassium: 1019mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1090IU | Vitamin C: 98.8mg | Calcium: 240mg | Iron: 3.4mg
Tried this recipe?Let us know how it was!
Leave a Comment