Lemon Parmesan Chicken With Cauliflower Rice | 30-Minutes, Low-Carb
Parmesan-crusted chicken breasts on buttery garlic cauliflower rice, brightened with fresh lemon zest and juice. One pan, about 30 minutes.
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Cooking tools:
- Instant-read thermometer
- Microplane
- Grater
- Pepper mill
- Skillet
- Stove
- Microwave
- Mixing bowl
- Whisk
- Plate
- Tongs
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 1 bag (10 oz frozen steamable cauliflower rice)
- ½ cup 60g grated Parmesan cheese
- 1 ¼ tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¼ tsp salt
- ⅛ tsp pepper
- 4 chicken breasts (evenly-sized and not too thick of pieces)
- 2 tbsp 30mL avocado oil
- 2 tbsp 1 oz unsalted butter
- 2 garlic cloves (finely chopped)
- ½ cup finely chopped white onion
- 1-2 tsp (s lemon zest)
- Juice from 1 small lemon
- 1 tbsp dried parsley
- 1 tbsp grated Parmesan cheese
- ¼ tsp red pepper flakes
- Freshly-cracked black pepper
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