I’m always looking for different ways to make quick chicken dinners and love ones that have a lot of sauce.If you guys haven’t noticed by now, I’m such a sauce person. I like dipping sauce, dressing, simmering sauce, pretty much anything like that. I’m definitely okay without it, but when the recipe calls for sauce, I like a lot of it! And not like the sauce you need to mask terrible food. Just good sauce to bring dishes together.
Although the original recipe called for chicken thighs, I was pretty happy with the way the chicken breasts came out. They were so juicy and flavored with a rich lemon butter sauce that you will probably want to drink. If you’re into drinking butter sauces. Which is probably not the case.. So… ANYWAY!
CAULIFLOWER RICE!
I kept hearing about this cauliflower rice so I went to Trader Joe’s and to my surprise they had some in stock! I wasn’t crazy about it at first because I couldn’t get used to the texture but once I began keeping it on the stove longer for about 10 minutes or so, I liked it a lot better that way.
This is definitely worth trying. I went back to TJ’s twice after that and they were sold out of the cauliflower rice! The last time I went I definitely picked up 4 bags. I wasn’t messing around.
I hope you enjoy this dish because it’s so rich and will take you 30 minutes to make!
Ingredients
- 3 chicken breasts
- 2 tablespoons extra virgin olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- 3 tablespoons butter (ghee if doing Whole30)
- ¼ cup coconut milk
- ¼ cup chicken stock
- 1 teaspoon minced garlic (about 1 clove)
- 1/2 teaspoon salt
- ½ teaspoon pepper
- 1 bag Trader Joe’s frozen riced cauliflower (about 3-4 cups riced cauliflower)
Instructions
- Heat olive oil in a pan to medium high heat.
- Season chicken with salt and pepper. Add chicken to hot pan and sear the chicken for about 3-4 minutes on each side, or until golden brown. Remove chicken and set aside.
- Add garlic to pan and sauté for about 30 seconds, or until fragrant.
- Add lemon zest, lemon juice, ghee, coconut milk, chicken stock and chicken. Turn to medium low and cover for about 15 minutes, or until chicken is fully cooked (internal temperature of 165 degrees).
- Heat cauliflower rice until fully heated, or about 10 minutes.
- Serve chicken immediately with cauliflower rice and top with extra lemon butter sauce.
Notes
Adapted from Jay's Baking Me Crazy
