Lemon-Herb Chicken with Cauliflower Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs baked with aromatic herbs and lemon, served over a fluffy cauliflower rice base for a satisfying low-carb meal. This American-inspired keto recipe, ready in about 37 minutes, pairs Boneless chicken thighs, Cauliflower, Butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 1, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 12 min Cook: 25 min Serves 1 American cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry, then rub with 1 tbsp olive oil, rosemary, lemon zest, and garlic powder. Place on a parchment-lined baking sheet.
  2. Step 2: Pulse cauliflower in a food processor until rice-like (about 2 minutes), then heat 2 tbsp butter in a skillet over medium heat. Add cauliflower rice and cook for 6-8 minutes, stirring occasionally, until tender and lightly golden at edges.
  3. Step 3: Bake chicken for 22-25 minutes until internal temperature reaches 165°F (74°C). Serve chicken atop cauliflower rice, drizzling pan juices over the top.

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