Pan-Seared Chicken with Spinach and Cauliflower Rice
Tender chicken breast pan-seared to perfection, served with a vibrant sautéed spinach and fluffy cauliflower rice for a light yet satisfying meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 2
- Cuisine: American
- Difficulty: Easy
- Cost: $5.68/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Low-Sugar
- High-Protein
- Paleo
- Whole30
- Kosher
- Halal
- High-Fiber
Tags
- sauté
- quick
- healthy
- savory
- classic
Ingredients
- 0.75 pound chicken breast (boneless, skinless)
- 1 tablespoon olive oil
- 2 clove garlic (minced)
- 10 ounce fresh spinach
- 3 cup riced cauliflower
- 1 teaspoon Italian seasoning (salt-free)
- 0.5 teaspoon black pepper
- 0.5 lemon (juiced)
Instructions
- Pat dry chicken breast and season with 1/2 teaspoon Italian seasoning and 1/4 teaspoon black pepper.
- Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through. Remove chicken from skillet and set aside.
- Add remaining 1/2 tablespoon olive oil to the same skillet. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in fresh spinach and cook until wilted, about 2-3 minutes. Season with remaining 1/2 teaspoon Italian seasoning and 1/4 teaspoon black pepper. Remove from skillet.
- In a separate pan or microwave, prepare riced cauliflower according to package directions, or simply heat through. You can also quickly sauté it in a dry pan until warmed.
- Serve the pan-seared chicken over riced cauliflower, topped with sautéed spinach. Drizzle with lemon juice before serving.
Nutrition (per serving)
- Calories: 510
- Protein: 57.1 g
- Carbohydrates: 34.3 g
- Fat: 11.7 g
- Fiber: 20.1 g
- Sodium: 604 mg
- Saturated Fat: 1.8 g
- Sugar: 4.5 g
- Cholesterol: 120 mg