Garlic Butter Chicken Parmesan with Cauliflower Rice
Chicken is crispy, juicy-tender on the inside and SO DELISH! A wholesome, low-carb, gluten-free and keto friendly meal.
[adrotate group="2"] [adrotate group="4"]- 2 Chicken Breasts (halved)
- ½ Cup Parmesan Cheese
- Salt & Pepper
- 2 Large Garlic Cloves (minced)
- 1 Tsp Paprika
- 1 Tsp Italian Seasoning
- 4 Tbsp Unsalted Butter
- 1 Medium Cauliflower
- 1 Medium Onion (finely diced)
- 2 Large Garlic Cloves (minced)
- 1 Vegetable Stock Pot or 2 Tbsp Vegetable Stock
- Juice of 1 Lemon
- 1 Tsp Schwartz Piri Piri Seasoning (Mixed Chilli Seasoning)
- ¼ Cup Fresh Parsley (chopped)
With a meat mallet, flatten the thick part of the breast, (this will also tenderize the chicken).
In a shallow plate or container, combine parmesan cheese, minced garlic, paprika and Italian seasoning.
Season the chicken breasts with salt and pepper, then dredge in the parmesan mixture, shake of excess and set aside.
In a skillet melt 2 tablespoons butter over medium heat. Sear the chicken from both sides and transfer to a small shallow baking dish.
Add a little water to the dish and bake in oven 200C/400F for 15 minutes or until chicken is cooked through.
Whilst the chicken is cooking prepare the cauliflower rice.
Cut the cauliflower into chunks, including the cores. Place in food processor and pulse until the cauliflower resembles the texture of rice.
In the same pan you seared the chicken, melt 2 tablespoons of butter. Fry the garlic and onion for 1 minute just until fragrant.
Add the riced cauliflower, stir until well coated and cook for 1 minute.
Stir in the vegetable stock pot or vegetable stock, piri seasoning and half of the parsley. Cook for 1 minute then add the lemon juice and a few sprinkles of leftover parmesan cheese.
Stir in remaining parsley and serve with ready baked chicken.
Enjoy!