Butter Chicken with Parmesan Cauliflower Rice
Butter Chicken with Parmesan Cauliflower Rice
Chicken thighs, boneless and skinless, 16 oz.
1/4 cup parmesan cheese, grated Season with salt and pepper to taste.
paprika, 1 teaspoon
1 tsp. Italian spices
4 tbsp unsalted butter (distributed)
400 gram riced cauliflower
1 medium sliced onion
2 teaspoon minced fresh garlic
1 medium lemon (zest + juice)
1/4 teaspoon red pepper flakes, crushed
1 teaspoon chopped fresh parsley
Method :–
• Gather all of the ingredients and measure them out.
• Combine the parmesan cheese, garlic, paprika, and Italian seasoning on a dish.
• Toss the chicken with the seasoning mixture. To taste, season with salt and pepper.
• Melt half of the butter in a frying pan over medium-high heat. Cook the chicken until golden brown and thoroughly done on both sides. Remove the pan from the heat.
• Melt the remaining half of the butter in the same pan—Cook for 30 seconds to 1 minute, or until the garlic and onion are transparent.
• Toss in the riced cauliflower and stir to combine. Cook for about 1 minute, stirring constantly.
• Stir in half of the parsley and the lemon zest. Cook for 1-2 minutes on each side. Add lemon juice now. Stir everything together thoroughly.
• Stir in the remaining parsley until everything is nicely combined.
• Place the chicken on top of the cauliflower rice in the frying pan.
• Garnish the chicken breasts and cauliflower rice with a slice of lemon. To taste, season with salt and pepper.
This recipe serves 4 people with Keto Butter Chicken and Parmesan Cauliflower Rice.
Each serving has 330 calories
24.1 gms of fat,
5 gms of net carbohydrates, and 24.2 gms of protein.