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Low Carb Parmesan Chicken & Garlic Cauli Rice Skillet


Chicken Tenders:

  • 1 lb boneless, skinless chicken tenders
  • 1/4 cup + 2 Tbsp fresh grated parmesan cheese
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/4 tsp onion powder
  • 1/4 tsp each of salt & pepper
  • 2 Tbsp butter

Cauliflower Rice:

  1. 12 oz bag riced cauliflower, steamed/cooked
  2. 1 Tbsp butter
  3. 2 garlic cloves, minced
  4. 2 Tbsp chicken stock
  5. 2 Tbsp fresh parsley, chopped
  6. 1 Tbsp fresh grated parmesan cheese
  7. Pinch cayenne pepper, optional
  8. 1/4 cup shredded mozzarella cheese
Low Carb Parmesan Chicken & Garlic Cauli Rice Skillet


  1. Combine chicken ingredients (except for butter) in a medium bowl or on a plate. Dredge the chicken tenders in the mixture.
  2. Melt 2 Tbsp butter in a skillet over med-high heat. Cook chicken until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
  3. Carefully wipe excess grease from skillet with paper towels. Lower heat to medium. Melt 1 Tbsp of butter and saute garlic until fragrant. Add in cooked cauliflower rice and stir together.
  4. Stir in chicken stock and parsley. Reduce for a minute or so until liquid is absorbed. Sprinkle in 1 Tbsp grated parmesan cheese and a pinch of cayenne pepper.
  5. Return cooked chicken to the skillet and place over cauli rice. Top with mozzarella cheese, cover and allow to melt. Sprinkle with more parsley. Enjoy!

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