Sautéed Chicken and Cauliflower Rice Bowl with Garlic and Lemon

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

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 breast strips sautéed with garlic and lemon, served over fluffy cauliflower rice for a light, Whole30-friendly meal. This American-inspired Whole30 recipe (low carb), ready in about 25 minutes, pairs cauliflower rice, garlic cloves, minced, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

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Prep: 10 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 pound chicken breast, sliced into 1/2-inch strips
4 cups cauliflower rice
4 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 pound chicken breast strips seasoned with 1 teaspoon salt and 1/2 teaspoon black pepper. Sauté for 6-8 minutes, stirring occasionally, until chicken is cooked through and golden brown on the edges.
Step 2: Remove chicken from the skillet and set aside. Add 1 tablespoon olive oil and 4 minced garlic cloves to the skillet, cooking for 1 minute until fragrant.
Step 3: Add 4 cups cauliflower rice to the skillet and sauté for 5 minutes, stirring frequently, until tender and slightly toasted.
Step 4: Return the cooked chicken to the skillet with the cauliflower rice. Stir in 1 teaspoon lemon zest and 2 tablespoons lemon juice, tossing to combine and heat through for 2 minutes.
Step 5: Remove from heat and sprinkle 2 tablespoons chopped fresh parsley over the top before serving.