Lemon Rosemary Chicken over Cauliflower Rice
Author: Brooke Weiss
Recipe type: Entree
Serves: 3-4
- 3-4 chicken breasts
- ⅓ cup extra virgin olive oil
- 1 tbsp dried rosemary leaves
- 1 lemon, sliced
- salt and pepper
- For the Rice:
- 1 medium head cauliflower
- 2 cups water
- 2 tbsp grass-fed butter
- salt and pepper
- Preheat oven to 375 degrees
- Pour olive oil in a 9x13 baking dish.
- Place each chicken breast in the dish covering both sides in extra virgin olive oil.
- Season to your liking with salt and pepper then sprinkle rosemary evening over chicken.
- Place two slices of lemon on each breast.
- Leave uncovered and bake for 40-45 minutes.
- While chicken is baking, rice the cauliflower florets with the shred blade of a food processor.
- Place the "rice" in a pot over the stove and add water.
- Cook over medium high heat for 15-20 minutes.
- Drain excess water and stir in butter and salt and pepper to taste.
- When chicken is done cooking, dish up and enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2015/02/02/lemon-rosemary-chicken-over-cauliflower-rice/
3.5.3226