Lemon Garlic Chicken with Mushroom & Spinach Cauli Rice

2 Serves.

We love veggie overload & we always add lots of flavour to make your dish delish. This one is 2 serves & the flavours will continue to infuse for another meal the following day.

We’ve used Thyme as the herb to flavour the entire dish. It’s quite a strong herb so you’ll only need a small amount, and if you prefer you can swap it for another favourite herb.

TIP: If you are looking for a carb boost add a small portion of brown rice or quinoa and mix it through the cauli rice – so yummy.

Cook time: 30 mins

Autoimmune Protocol (AIP)

Recipes for 2

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

Lemon, Garlic & Thyme Chicken

300 grams of chicken breast, sliced into cutlets (see below)

1 tablespoon of extra virgin olive oil or cold-pressed coconut oil

Zest of 1 lemon

1 tablespoon of fresh lemon juice

1 clove of garlic, grated or minced

1 teaspoon of fresh thyme leaves

Pinch of sea salt

Mushroom & Spinach Cauli Rice

1 tablespoon of extra virgin olive oil or cold-pressed coconut oil

1 small of brown onion, finely diced

1 clove of garlic, grated or minced

300 grams of cauliflower, riced (see below)

2 large portobello mushrooms, sliced

1/4 cup of vegetable stock or broth

2 cups of baby spinach

1 teaspoon of tamari or coconut aminos (soy free)

1 teaspoon of fresh thyme leaves

2 teaspoons of fresh lemon juice

Pinch of sea salt (only if needed)

Method

Cut the chicken into cutlets by cutting horizontally across the chicken and making them approx. 1.5cm thick. Cutting the chicken this way makes them easier to absorb the marinade & also cook quickly in a pan.

Mix the oil, zest, juice, garlic & thyme in a bowl. Add the chicken and make sure it’s covered well in the marinade. Leave for 20-30mins while you prepare the caul rice. Note: you can leave this marinate for up to 4 hours if you prefer.

Make the cauliflower rice by pulsing the cauli in a blender until it resembles rice.

Prepare all the other ingredients ready for a quick cook.

Add the oil to a pan & heat to a med / low heat. Add the onion and cook gently for a few minutes until soft.

Add the garlic and cauliflower rice and cook for another 2 minutes.

Add the mushrooms & stock and cook until the cauliflower & mushrooms are cooked & the stock is absorbed.

Add the spinach, tamari & thyme and cook until the spinach is just wilted.

Turn off the heat and finish with the lemon juice & salt (only if needed).

Cook the chicken in a separate pan at the same time as the cauli rice, or set the rice aside to keep warm & clean out the pan for chicken.

For the chicken, heat the pan to a medium heat & add the marinated chicken. Cook for a few minutes & turn to finish cooking. Cooking time will depend on how thick the chicken slices are.

Rest the chicken for a minute or 2 & serve with the mushroom & spinach cauli rice. Delicious!!

Calories: 407
Protein: 40.7
Carbs: 7.2
Fibre: 7
Fat: 21.3

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