Garlic-Herb Chicken with Roasted Broccoli and Cauliflower Rice
Tender chicken breasts seasoned with garlic and herbs, served alongside vibrant roasted broccoli and fluffy cauliflower rice for a complete, low-carb meal.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 2
- Cuisine: American
- Difficulty: Easy
- Cost: $3.79/serving
Dietary
- Low-Carb
- High-Protein
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Paleo
- Whole30
Tags
- quick
- healthy
- savory
- roast
- sauté
- classic
Ingredients
- 12 ounce chicken breast (boneless, skinless)
- 2 cup broccoli florets
- 2 cup riced cauliflower
- 3 tablespoon olive oil
- 2 clove garlic (minced)
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
Instructions
- Preheat oven to 400 degrees Fahrenheit. On a baking sheet, toss the broccoli florets with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Roast for 15-20 minutes, or until tender-crisp.
- While the broccoli roasts, pat the chicken breasts dry and season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and the dried oregano.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes per side, or until cooked through and golden brown.
- In a separate non-stick skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the riced cauliflower, 1/4 teaspoon salt, and stir well. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly tender.
- Slice the cooked chicken breasts. Serve alongside the roasted broccoli and garlic cauliflower rice.
Notes
Leftovers can be stored in an airtight container for up to 3 days and reheat well.
Nutrition (per serving)
- Calories: 443
- Protein: 43.2 g
- Carbohydrates: 12.5 g
- Fat: 25.6 g
- Fiber: 7.2 g
- Sodium: 720 mg
- Saturated Fat: 3.8 g
- Sugar: 4 g
- Cholesterol: 120 mg