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Creamy Lemon Chicken over Cauliflower Rice

Course Main Meals, Quick Recipes
Keyword Full Cal
Protein Poultry
Meal Plan Category Week 2
Servings 2 servings
Calories 468kcal

Ingredients

  • 10 oz chicken breasts skinless
  • 1 cup full fat canned coconut milk
  • ½ cup water
  • 4 cup spinach leaves
  • 1 tbsp ghee or butter
  • 2 tbsp lemon juice
  • 3 sprigs thyme
  • 1 tbsp garlic minced
  • 2 tbsp Fresh basil chopped
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 3 cup cauliflower rice

Instructions

  • MELT butter in a large pan over medium/high heat. Season chicken breasts with sea salt and black pepper on each side. Brown chicken breasts in butter for 5 minutes. Flip chicken over and add garlic, brown 5 minutes longer.
  • ADD coconut milk, water, lemon juice, thyme, sea salt and black pepper. Use a spatula to gently scrape up any drippings from pan. Reduce heat to low and cook uncovered 15 minutes. Add spinach and basil. Cook an additional 5 minutes uncovered.
  • REMOVE sprigs of thyme. Serve over raw cauliflower rice (or if you like your cauli rice slightly cooked, saute in a pan for a few minutes to soften).

Notes

MAKE IT A MAINTENANCE RECIPE (Choose one):
  • FAT: Use chicken thighs instead OR use regular canned coconut milk, not light OR double all the sauce ingredients except the butter.
  • PROTEIN: Use 6-7 oz. skinless chicken breasts instead
My suggestion for this dish is to add more sauce!
Yields: 2 servings

Nutrition

Calories: 468kcal | Carbohydrates: 14g | Protein: 39g | Fat: 28g | Fiber: 5g | Net Carbs: 9g