RECIPE: Garlic Butter Chicken with Cauliflower Rice
It may have been Thanksgiving in the US, but it wasn’t just our American friends who were indulging in food all weekend long - we did too 🤪 But it’s time to get back on track, so Nat cooked up a delicious dinner tonight for everyone to enjoy. Although the kids rated it a “comme ci, comme ça," we think it’s a definite winner winner chicken dinner - literally. It’s quick and easy to make, completely satisfying and perfect for those wanting a healthier meal option.
INGREDIENTS
For the chicken:
2 large boneless, skinless chicken breasts - halved horizontally to make 4
1/2 cup bread crumbs or Panko
Salt + fresh cracked pepper
2 large cloves garlic - grated
1 tsp paprika
1 tsp Italian seasoning
2 tbsp unsalted butter - divided
For the cauliflower rice:
3 cups riced cauliflower + sweet potatoes (Nat cooked these from frozen)
Olive oil
1/2 cup white onion - chopped
2 large cloves garlic - minced
2 tbsp vegetable stock
1/4 cup fresh parsley - chopped
Juice of one lemon (just to add a little extra zest, if you want it)
Red chili pepper flakes (if you like things a little spicy!)
DIRECTIONS
For the chicken:
1. In a shallow plate, combine bread crumbs or Panko, grated garlic, paprika, and Italian seasoning.
2. Season the chicken breasts with salt and pepper and coat them in the bread crumb/Panko mixture, shaking off any excess breading.
3. In a large skillet, melt 2 tablespoons of butter over medium-high heat.
4. Cook chicken breasts in skillet until golden on each side and cooked through (about 3-4 minutes for each side, depending on the thickness). Transfer to a plate.
For the cauliflower rice:
1. In the same skillet used for the chicken breasts, fry the garlic and onion in olive oil for 1 minute (until it smells sweet, but not so long that it starts to burn)
2. Add the riced cauliflower + sweet potatoes to the skillet and mix everything together thoroughly, stirring regularly for 1 minute while cooking.
3. Stir in 2 tablespoons of vegetable stock, about half the parsley and lemon zest (if you decide to use it).
4. Cook the cauliflower rice for 1 minute to reduce juices and then add the lemon juice and a few sprinkles of leftover bread crumbs/Panko.
5. Adjust seasoning as needed. Stir in the remaining parsley.
6. Add chicken breasts over cauliflower rice and reheat quickly.
7. Serve your breaded chicken with fresh cracked black pepper and red chili pepper flakes.
Ps. You can also add some greens to the plate like Nat did by simply including a vegetable like broccoli sautéed in garlic! The rice + broccoli combo cooked in a little olive oil (instead of butter) and served without the butter chicken would still be a full meal and is worth ZERO points!