Keto Chicken Piccata with Cauliflower Rice
A tangy and savory dish featuring pan-seared chicken in a lemon-caper sauce, served over flavorful cauliflower rice, perfect for a low-carb lunch.
Season 200 grams of chicken breast with salt and pepper. In a pan, heat 1 tbsp olive oil and sear the chicken until golden and cooked through; remove and set aside. In the same pan, melt 1 tbsp butter and add 1 minced garlic clove. Stir in the juice of 1 lemon and 1 tbsp capers, simmer for 2 minutes. Meanwhile, pulse cauliflower florets in a processor until they resemble rice, then sauté in a little olive oil until tender. Return the chicken to the pan, spoon the lemon-caper sauce over it, and serve over the cauliflower rice, garnished with 10 grams of chopped parsley.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garlic - 1 clove
- Himalayan Pink Salt - 1 tsp
- Chicken Breast - 200 grams
- Cauliflower - 300 grams
- Meyer Lemons - 1 piece
- Parsley - 10 grams
- Butter - 1 tbsp
- Capers - 1 tbsp
- Olive Oil - 1 tbsp
Directions
Step 1
Season and sear the chicken breast; remove from pan.
Step 2
Melt butter and sauté garlic in the same pan.
Step 3
Add lemon juice and capers; simmer for 2 minutes.
Step 4
Process cauliflower into rice and sauté until tender.
Step 5
Return chicken, coat with sauce, and serve over cauliflower rice with parsley garnish.
Cook's Notes
For extra flavor, add a splash of chicken broth to the sauce.
Nutrition Facts (per serving)
Comments
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Povezani postovi
Capers: Briny Bursts of Flavor
Himalayan Pink Salt: Facts, Myths & Smart Use
Chicken Breast: Lean Protein Powerhouse
Cauliflower: Low-Carb, High-Fiber Brassica with Versatile Uses
Meyer Lemons: Sweet, Floral Citrus
Butter: Rich Dairy Fat Loaded with Vitamin A & Flavor
Garlic: Pungent Bulb Rich in Allicin, Manganese & Vitamin C
Parsley: 137 % DV Vitamin K & Bright Green Flavour in a 2-Tbsp Sprinkle
Extra-Virgin Olive Oil: 10 g Heart-Healthy MUFA & 1.9 mg Vitamin E per Tablespoon