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Lemon Herb Grilled Chicken

Low carb
Lemon Herb Grilled Chicken
Carbs 15g
Time 30 mins
Calories 350
Veg Servings 1


  • 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


  1. 1 In a bowl, combine the lemon juice, lemon zest, minced garlic, chopped parsley, thyme leaves, salt, pepper, and olive oil. Mix well.
  2. 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. 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. 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. 5 Serve the grilled chicken slices on top of the cauliflower rice. Garnish with additional fresh herbs, if desired.


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