Pan-fried Lemon Garlic Chicken Breast over Cauliflower Rice

5 from 1 vote

Tender and juicy chicken breast Pan fried to perfection and then served over a lemon garlic cauliflwoer rice.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Diet: Low Fat

Servings:

Author: Rena

Season the chicken with lemon-pepper seasoning and garlic salt, then lightly coat in flour.
Heat half of the oil in a large skillet over medium heat. Fry the chicken breast in two batches until golden brown on both sides, and cooked through. (about 3-4 minutes on each side). Set aside on a clean chopping board, sit for 5 minutes, then slice it.
To the same pan add the garlic, lemon juice, zest, and stock. Bring to a boil and allow it to reduce by half, stirring frequently through the bottom of the pan.
Add the cauliflower rice and cook, stirring frequently for 5 minutes, or until tender and flavored.
Return the chicken back to the pan, over the cauliflower rice.
Garnish with cilantro and lemon slices.

We recommend you use chicken breast. They are leaner and healthier. But if you must, you can use boneless and skinless chicken thighs.
Rice your own cauliflower, or to save on time, use pre-packed frozen cauliflower. Thaw ahead before using.
Use fresh lemon if you can. Bottled lemon just doesn't taste as great.
If you don't have chicken stock, use vegetable stock.
Try to use fresh garlic cloves for optimum flavor. If you don't have any handy, use garlic powder.