Keto Lemon Herb Chicken and Rice Bowl
Elevate your low-carb meal game with this Keto Lemon Herb Chicken and Rice Bowl! Packed with vibrant flavors, this dish features tender, golden-brown chicken strips marinated in a zesty blend of fresh lemon, parsley, thyme, and garlic. The rich, buttery pan sauce pairs perfectly with a bed of cauliflower rice, lightly sautéed for a satisfying, grain-free alternative. Ready in just 40 minutes, this quick and easy keto-friendly recipe is perfect for weeknights or meal prep. Garnish with fresh parsley and a lemon wedge for a fresh, aromatic finish. Enjoy this wholesome and flavorful bowl that's as healthy as it is delicious! Keywords: keto chicken recipe, cauliflower rice bowl, lemon herb chicken, low-carb dinner, quick easy keto meal.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 3 tablespoons Olive oil
- 1 Lemon
- 0.25 cup Fresh parsley
- 1 tablespoon Fresh thyme
- 3 Garlic cloves
- 3 cups Cauliflower rice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 2 tablespoons Butter
Instructions
1. Begin by slicing the chicken breasts into thin strips for quick and even cooking.
2. In a mixing bowl, combine the juice of one lemon, 2 tablespoons of olive oil, chopped parsley, thyme leaves, minced garlic, salt, and pepper.
3. Add the sliced chicken to the marinade, ensuring each piece is well-coated. Let it marinate for at least 10 minutes, or up to an hour if time allows.
4. While the chicken is marinating, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
5. Add the cauliflower rice to the skillet, season with a pinch of salt and pepper, and cook, stirring occasionally, until the cauliflower is tender and slightly golden, about 7-8 minutes. Transfer the cooked cauliflower rice to a serving bowl and keep warm.
6. In the same skillet, melt the butter over medium-high heat. Add the marinated chicken strips to the skillet and cook for 3-4 minutes on each side or until fully cooked and golden brown.
7. Pour the chicken broth into the skillet to deglaze it, scraping up any browned bits at the bottom. Stir and let simmer until the liquid is reduced by half, about 2 minutes.
8. Return the cooked chicken to the skillet and coat with the reduced sauce.
9. Serve the chicken over the cauliflower rice, and garnish with additional parsley and a slice of lemon if desired.
10. Enjoy your Keto Lemon Herb Chicken and Cauliflower Rice Bowl!
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 3698 mg | 161% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 9.6 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 185 mg | 14% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1715 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
