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Let's Make Garlic Parmesan Chicken and Cauliflower Rice
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The ultimate keto and low carb 30-minute meal with crispy Parmesan coated chicken served on a bed of flavor-packed garlic cauliflower rice. Easy to make, filling, and delicious.
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  • 1.5 lbs boneless skinless chicken breast (cut into cutlets)
  • 1/2 cup parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • Salt and pepper
  • 1 tbsp butter
  • 2 tbsp olive oil, divided
  • 4 cups cauliflower rice
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1/4 cup low sodium chicken broth
  • 14 oz canned fire roasted diced tomatoes, drained
  • 1 tsp Italian seasoning
  • 2 tbsp fresh chopped parsley (or basil)
  • Salt and pepper to taste
  • 1 lemon
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Let's Watch Garlic Parmesan Chicken and Cauliflower Rice
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Step 1 Cut the chicken into thin cutlets so that it will cook quickly and evenly. Combine the Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper in a shallow dish or plate. Dredge the chicken in the parmesan mixture and coat on both sides.
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Step 2 Melt the butter and half the olive oil in a large skillet. Cook for 3-5 minutes per side until golden brown. Flip and cook on the other side. Set aside.
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Step 3 Add remaining olive oil to the pan. Add the onion to the same skillet and cook for 4-6 minutes until it begins to soften. Add the garlic and red pepper flakes. Cook for 1-2 minutes until fragrant. Stir in the broth, drained tomatoes, Italian seasoning, salt, and pepper. Stir in the cauliflower rice. Stir to combine and then cover with a lid. Let cook for 5-7 minutes until the cauliflower is tender and broth has mostly been absorbed. Drain any excess liquid if needed.
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Step 4 Open and serve with chicken on top. Top with fresh herbs and lemon if desired.
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