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.