Introduction: Finding delicious meals that satisfy both the taste buds and dietary restrictions can be challenging, especially when someone is on a low-carb diet. But after trying this recipe, my husband—who’s been following a low-carb lifestyle—couldn’t believe how tasty it was! The combination of rich flavors, hearty ingredients, and a satisfying texture made him feel like he was indulging in something far from diet-friendly. This dish is proof that eating healthy doesn’t mean sacrificing flavor. Whether you’re on a low-carb diet or just looking for a nutritious yet delicious meal, this recipe is guaranteed to impress!
Ingredients:
2 medium-sized chicken breasts (or thighs, if preferred)
1 tablespoon olive oil
1 cup cauliflower rice (can substitute with regular rice if not following low-carb)
1/2 cup heavy cream
1/2 cup shredded cheddar cheese (or a cheese of your choice)
1/4 cup chopped spinach or kale (fresh or frozen)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning (or dried basil)
Salt and pepper to taste
1 tablespoon fresh parsley (optional, for garnish)
Instructions:
Prep the Chicken: Season the chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and pepper. Let the chicken sit for a few minutes to allow the seasoning to set.
Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Once hot, place the chicken breasts in the skillet and cook for 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove from the skillet and set aside.
Prepare the Cauliflower Rice: In the same skillet, add the cauliflower rice (if using frozen, make sure to thaw it first). Sauté for 2-3 minutes until heated through. If desired, you can add a little more olive oil for extra flavor.
Make the Creamy Sauce: Reduce the heat to low and pour the heavy cream into the skillet with the cauliflower rice. Stir to combine, allowing the cream to thicken slightly. Add in the shredded cheddar cheese and stir until it melts and combines with the cream, creating a rich sauce.
Add the Greens: Stir in the chopped spinach or kale and cook for an additional 1-2 minutes until the greens are wilted and tender.
Assemble the Dish: Slice the cooked chicken into strips or bite-sized pieces and add it back into the skillet with the creamy cauliflower rice mixture. Stir everything together to coat the chicken and veggies in the creamy sauce.
Serve and Garnish: Serve the dish immediately, garnishing with fresh parsley if desired. This meal is rich, filling, and completely satisfying.
Tips for Serving and Storing:
Serving Tips: This dish is great as a standalone meal, but you can pair it with a simple green salad or some roasted vegetables like zucchini or bell peppers for extra fiber. A squeeze of fresh lemon juice can also elevate the flavor.
the rest on next page
ADVERTISEMENT
