Lemon-Herb Chicken with Cauliflower Rice

 
 
 

Ingredients

  • 1 lb (450 g) boneless, skinless chicken breast, cut into bite-size pieces

  • 1 tablespoon extra-virgin olive oil

  • 2 garlic cloves, minced

  • Juice of 1 lemon

  • 1 teaspoon dried oregano

  • ½ teaspoon smoked paprika

  • ¼ teaspoon black pepper

  • ¼ teaspoon salt, optional

  • 4 cups cauliflower rice, fresh or frozen

  • 1 medium zucchini, diced

  • 1 cup cherry tomatoes, halved

  • 2 tablespoons chopped fresh parsley

Instructions

  1. In a bowl, combine the chicken with garlic, lemon juice, oregano, paprika, black pepper, and salt.

  2. Heat half of the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until fully cooked and the internal temperature reaches 165°F (74°C). Transfer to a plate.

  3. Add the remaining olive oil to the skillet. Cook the zucchini for 3–4 minutes, then add the cherry tomatoes and cauliflower rice.

  4. Cook for another 5–7 minutes, stirring occasionally, until the vegetables are tender and excess liquid has evaporated.

  5. Return the chicken to the skillet and combine with the vegetables. Sprinkle with fresh parsley and serve with additional lemon juice if desired.

*Diabetes-friendly feature: Replacing traditional rice with cauliflower rice reduces the carbohydrate content, while chicken provides protein to make the meal satisfying.

Nutrition Per Serving (Approx.)

Number of Servings: 4

Serving Size: Approximately 1½–2 cups

Calories: ~290 kcal

Total Fat: ~10 g

Saturated Fat: ~2 g

Unsaturated Fat: ~7 g

Cholesterol: ~85 mg

Sodium: ~250 mg

Carbohydrates: ~13 g

Dietary Fiber: ~4 g

Total Sugars: ~5 g

Protein: ~39 g

Potassium: ~850 mg

Joanna Martin