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Lemon Herb Chicken with Garlicky Cauliflower Rice

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Ingredients Equipment Method Notes

Ingredients
  

  • Chicken
  • 1.5 lb 680 g boneless, skinless chicken breasts, pounded to even thickness
  • 2 tbsp extra-virgin olive oil
  • Zest of 1 lemon
  • 3 tbsp fresh lemon juice
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • Cauliflower rice
  • 1 large head cauliflower riced (about 4 cups), or 4 cups pre-riced cauliflower
  • 1.5 tbsp extra-virgin olive oil
  • 2 garlic cloves minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh parsley
  • 1 tbsp fresh lemon juice
  • Optional finish: 1 tbsp butter or ghee use a certified gluten-free brand if needed

Equipment

  • Large skillet (12-inch preferred)
  • Cutting board and chef’s knife
  • Citrus zester and juicer
  • Mixing bowl for marinade
  • Tongs or spatula
  • Instant-read thermometer
  • Food processor (if ricing cauliflower from whole head; optional)

Method
 

  1. Marinate the chicken
  2. In a bowl, whisk olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken and turn to coat. Marinate 10–20 minutes while prepping the cauliflower rice.
  3. Rice the cauliflower (if not using pre-riced)
  4. Cut cauliflower into florets and pulse in a food processor until rice-like. Work in batches and avoid over-processing into a paste.
  5. Cook the chicken
  6. Heat a large skillet over medium-high. Add the chicken and cook 4–5 minutes per side, until deep golden and the internal temperature reaches 165°F (74°C). Transfer to a plate, tent with foil, and rest 5 minutes.
  7. Make garlicky cauliflower rice
  8. Return the skillet to medium heat. Add olive oil and garlic; cook 30 seconds until fragrant. Add cauliflower rice, salt, and pepper. Sauté 5–7 minutes, stirring occasionally, until tender and fluffy with some steam evaporated. Stir in parsley and lemon juice. Optional: finish with butter or ghee for richness.
  9. Serve
  10. Slice the chicken and plate over the cauliflower rice. Garnish with parsley, lemon wedges, and a pinch of red pepper flakes if desired.

Notes

Even thickness matters: Lightly pound chicken so it cooks quickly and evenly.
Short marinade: Acid can toughen chicken if left too long; 10–20 minutes is the sweet spot.
Avoid soggy rice: Use a wide skillet and don’t cover; let steam escape so the cauliflower stays fluffy.
Season in layers: Salt in the marinade, then taste and adjust the cauliflower rice before serving.