Soy Lemon Chicken with Herbed Lemon Cauliflower Rice

Name: Soy Lemon Chicken with Herbed Lemon Cauliflower Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 1 pound chicken breast (boneless, skinless, cut into bite-sized strips); 2 tablespoon reduced-sodium soy sauce; 2 whole lemon (zested and juiced, divided); 3 clove garlic (minced, divided); 1 tablespoon olive oil (divided); 4 cup riced cauliflower; 2 tablespoon fresh parsley (chopped); 0.25 teaspoon black pepper (ground)

Tender chicken breast strips marinated in low-sodium soy sauce and garlic, served over fragrant lemon and parsley cauliflower rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: East Asian
Difficulty: Easy
Cost: $2.41/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
Low-Calorie
Low-Carb
Low-Sodium
Low-Fat
Low-Saturated-Fat
Low-Sugar

Ingredients

1 pound chicken breast (boneless, skinless, cut into bite-sized strips)
2 tablespoon reduced-sodium soy sauce
2 whole lemon (zested and juiced, divided)
3 clove garlic (minced, divided)
1 tablespoon olive oil (divided)
4 cup riced cauliflower
2 tablespoon fresh parsley (chopped)
0.25 teaspoon black pepper (ground)

Instructions

In a medium bowl, combine the chicken breast, reduced-sodium soy sauce, half of the lemon juice, 2 cloves of the minced garlic, and the black pepper. Let sit for 5 minutes while preparing the skillet.
Heat 1/2 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the chicken along with its marinade and cook, stirring occasionally, until deeply browned and the internal temperature reaches 165 degrees F on a meat thermometer, about 6 to 7 minutes. Transfer the chicken to a warm plate.
In the same skillet over medium heat, add the remaining 1/2 tablespoon of olive oil and the remaining minced garlic. Sauté for 30 seconds until fragrant, then add the riced cauliflower, lemon zest, and the remaining lemon juice.
Cook the cauliflower rice, stirring frequently, until tender-crisp and heated through, about 4 to 5 minutes. Remove from heat and fold in the fresh parsley.
Divide the lemon cauliflower rice evenly among four serving bowls and top with the soy-marinated chicken.

Notes

Using fresh lemon zest enhances the citrus flavor without adding sodium.

Nutrition (per serving)

Calories: 209
Protein: 28.6 g
Carbohydrates: 8.2 g
Fat: 6.6 g
Fiber: 3.3 g
Sodium: 370 mg
Saturated Fat: 1 g
Sugar: 3 g
Cholesterol: 80 mg