Paleo Lemon Herb Chicken and Rice Bowl
Brighten your mealtime with this Paleo Lemon Herb Chicken and Rice Bowl, a wholesome and flavorful dish that combines zesty marinated chicken and tender cauliflower rice for a guilt-free culinary delight. Infused with aromatic garlic, fresh rosemary, thyme, and a splash of lemon juice, this protein-packed recipe offers a vibrant medley of flavors perfect for Paleo and gluten-free diets. The cauliflower rice, seasoned with lemon zest, parsley, and a hint of chicken broth, serves as a light, nutrient-rich alternative to traditional grains. Ready in under an hour, this easy-to-make meal is as healthy as it is satisfying, making it an ideal choice for a weeknight dinner or meal prep solution. Garnish with fresh herbs and lemon wedges for a stunning, restaurant-worthy presentation that will leave your taste buds craving more!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Fresh rosemary
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large head Cauliflower
- 2 tablespoons Fresh parsley
- 0.25 cup Chicken broth
- 1 teaspoon Lemon zest
Instructions
Begin by preparing the marinade for the chicken. In a small bowl, mix the lemon juice, 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Make sure the chicken is well coated. Marinate in the refrigerator for at least 15 minutes, or up to 2 hours for better flavor.
While the chicken is marinating, prepare the cauliflower rice. Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice-like grains. Do this in batches if necessary.
In a large pan over medium heat, add 1 tablespoon of olive oil and heat. Add the cauliflower rice, stirring occasionally, and cook for about 5 minutes until it starts to soften.
Add the chicken broth and continue cooking for another 5-7 minutes until the cauliflower is tender. Stir in the chopped parsley and lemon zest, then season with salt and pepper to taste. Turn off the heat and set aside.
In another pan or grill over medium-high heat, cook the marinated chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the pan and let it rest for a few minutes.
Slice the chicken into strips and serve over the prepared cauliflower rice. Garnish with additional fresh herbs and lemon wedges if desired.
Serve warm and enjoy a wholesome Paleo dish that is both healthy and delicious.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3330 mg | 145% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 16.9 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 3368 mg | 72% | |
*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.
