Carbs
15g
Time
30 mins
Calories
350
Veg Servings
1
Ingredients
- 2 pouches Fullgreen Riced Cauliflower
- 4 boneless, skinless chicken breasts
- Juice of 2 lemons
- Zest of 1 lemon
- 2 cloves of garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon soft butter
- 2 tablespoons fresh chives, chopped
Method
- 1 In a bowl, combine the lemon juice, lemon zest, minced garlic, chopped parsley, thyme leaves, salt, pepper, and olive oil. Mix well.
- 2 Place the chicken breasts in a shallow dish and pour the lemon herb marinade over them. Make sure the chicken is well coated. Let it marinate for at least 30 minutes, or overnight in the refrigerator.
- 3 Preheat the grill to medium-high heat. Grill the chicken breasts for about 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from the grill and let them rest for a few minutes before slicing.
- 4 While the chicken is grilling, prepare the cauliflower rice. In a large skillet, melt the butter over medium heat. Add the Fullgreen Riced Cauliflower and cook for 5-7 minutes, or until tender. Stir in the chopped chives and season with salt and pepper.
- 5 Serve the grilled chicken slices on top of the cauliflower rice. Garnish with additional fresh herbs, if desired.
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