Cauliflower Rice Stir Fry
A healthy, flavorful, and easy-to-make low-carb meal bursting with fresh ingredients.
Equipment
- Large Pan
Ingredients
Butter
- 6 tbsp butter 84g
Chicken
- 1 pound boneless skinless chicken breasts 450g, diced
- 1 tbsp Italian seasoning 15g
- 2 tsp Paprika 4g
- 2 tsp Salt 10g
- to taste Black Pepper Optional
- 8 Garlic Cloves 24g, minced
- 1 cup Onions 150g, diced
- 2 Carrots 130g, diced or grated
- 10 oz Cauliflower Rice 280g, frozen
- 1/4 cup Chicken Broth 60ml
- 2 tbsp Fresh Parsley 8g
- 1/2 cup Parmesan Cheese 50g
- 1/2 lemon Lemon Juice about 25ml
Instructions
- Melt 6 tbsp butter in a large pan over high heat.
- Add diced chicken, paprika, Italian seasoning, salt, and black pepper; cook on medium for 5 minutes until browned and cooked through.
- During the last minute, add minced garlic. Remove chicken and set aside.
- Add 2 tbsp butter to the same pan, scraping up browned bits.
- Sauté onions and carrots for 4 minutes until onions caramelize and carrots soften.
- Mix in cauliflower rice and chicken broth; cook for 5 minutes, breaking apart cauliflower as it warms.
- Turn off heat, stir in parsley and Parmesan cheese.
- Squeeze lemon juice over the stir-fry, mix well, then add the garlic butter chicken back in. Serve hot.
Notes
Feel free to swap any of the ingredients with what you have on hand. It will probably taste just as amazing!
