Low Carb Lemon Herb Chicken and Rice Bowl
Brighten up your meal prep with this Low Carb Lemon Herb Chicken and Rice Bowl, a deliciously satisfying option that's big on flavor and light on carbs! Tender, juicy chicken breasts are marinated in a zesty blend of olive oil, lemon juice, garlic, and aromatic dried herbs, then seared to perfection. Paired with cauliflower rice, fresh baby spinach, cherry tomatoes, creamy avocado, and a sprinkle of parsley, this bowl is a powerhouse of fresh, wholesome ingredients. Ready in just 40 minutes and perfect for busy weeknights or meal prepping, this gluten-free, keto-friendly recipe is a feast for both your taste buds and your health goals. Balanced, vibrant, and delicious, it’s the ultimate nourishing bowl for clean eating enthusiasts!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cauliflower rice
- 2 tablespoons fresh parsley, chopped
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach leaves
- 1 piece avocado, sliced
Instructions
Begin by preparing the chicken marinade. In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper. Mix well.
Place the chicken breasts into a resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Let it marinate in the refrigerator for at least 15 minutes, preferably longer.
While the chicken is marinating, prepare the cauliflower rice. If using whole cauliflower, pulse florets in a food processor until they resemble rice grains.
Preheat a large non-stick skillet over medium heat. Add the marinated chicken breasts and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and juices run clear. Remove the chicken from the skillet and set aside to rest.
In the same skillet, without cleaning, add the cauliflower rice and cook over medium heat for about 5-7 minutes, stirring occasionally, until tender. Season with additional salt and pepper to taste if necessary.
To assemble the bowls, divide the cooked cauliflower rice among 4 serving bowls.
Slice the rested chicken breasts and place slices over the cauliflower rice in each bowl.
Garnish each bowl with cherry tomatoes, baby spinach leaves, avocado slices, and chopped parsley.
Serve immediately, enjoying the fresh and zesty flavors of this low-carb dish.
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1647 mg | 72% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 15.8 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3253 mg | 69% | |
*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.
