This Lemon Parmesan Chicken With Cauliflower Rice is a low-carb recipe that is easy to make and can be made and served in only 30 minutes. Featuring ingredients like chicken breasts, lemon zest, cauliflower rice, and grated Parmesan cheese, this one-pan recipe is both keto-friendly and gluten-free.
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If you’re looking to shake up your dinner routine and try something new, I recommend this Curry Chicken with Onion recipe. It features rich Indian flavors and can be made in just 30 minutes, just like these other recipes:
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Lemon Parmesan Chicken With Cauliflower Rice
This Lemon Parmesan Chicken With Cauliflower Rice is a low-carb recipe that is easy to make and can be made and served in only 30 minutes. Featuring ingredients like chicken breasts, lemon zest, cauliflower rice, and grated Parmesan cheese, this one-pan recipe is both keto-friendly and gluten-free.
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
Optional Garnishes:
- 1 tbsp dried parsley
- 1 tbsp grated Parmesan cheese
- ¼ tsp red pepper flakes
- Freshly-cracked black pepper
Instructions
- Cook cauliflower rice in microwave according to package instructions. Once cooked, set aside.
- Meanwhile, in a mixing bowl, whisk together grated Parmesan, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. One at a time, add chicken to bowl and coat in Parmesan and seasoning mixture. Shake off excess and transfer to a plate. Do not discard remaining Parmesan and spice mixture.
- To a large pan over medium-high heat, add avocado oil. Once hot, place chicken in pan and cook until each side is golden and internal temperature reaches 165 degrees, about 5-7 minutes per side, depending on thickness of chicken. Using tongs, transfer cooked chicken to a separate plate and set aside.
- In same pan over medium-low heat, melt butter. Add minced garlic and chopped onions and cook until fragrant, about 1 minute. Increase stovetop heat slightly, add steamed cauliflower rice then remaining Parmesan and spice mixture and stir until ingredients are well-incorporated, and cook for 1 minute. Add in lemon zest and cook for additional 1 minute before pouring in lemon juice.
- Add chicken back to pan and cook for 1-2 minutes. Garnish with parsley, grated Parmesan, red pepper flakes, and pepper and serve.
Recipe Notes
Frozen Steamable Cauliflower Rice: I use Green Giant’s cauliflower rice to make this.
Net Carbs: Per serving, this recipe contains 5.4 grams of net carbs. The serving size is approximately 1 cooked chicken breast + 2.75 oz prepared cauliflower rice and the recipe, as written, yields 4 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.
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