Herb-Infused Chicken with Cauliflower Rice
A simple, aromatic dish featuring tender chicken and fragrant herbs, served atop a light cauliflower rice base.
Cuisine: American
Category: Chicken
Prep: 15 minutes. Cook: 20 minutes.
Serves 4.
Ingredients
- 1.5 pounds, cubed chicken breasts
- 2 tablespoons olive oil
- 4 cloves, minced garlic
- 1, zested and juiced lemon
- 2 tablespoons, chopped fresh rosemary
- 1 tablespoon, chopped fresh thyme
- 4 cups cauliflower rice
- 1/2 cup chicken bone broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes per side until golden brown. Remove and set aside.
- Step 2: Add remaining 1 tablespoon olive oil to the skillet. Sauté 4 minced garlic cloves and 1/2 teaspoon dried rosemary (or 1 tablespoon fresh) for 1 minute until fragrant. Stir in 4 cups cauliflower rice and cook for 3 minutes until slightly softened.
- Step 3: Stir in 1/2 cup chicken bone broth, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons chopped fresh rosemary, and 1 tablespoon chopped fresh thyme. Cook for 2 minutes until cauliflower rice is tender and liquid is absorbed.
- Step 4: Return chicken to the skillet and cook for 3 more minutes until heated through. Adjust seasoning with salt and pepper if needed.