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Garlic Herb Chicken & Cauliflower Rice - A Bright, Flavorful Weeknight Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken:
  • 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 3 cloves garlic, minced
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon lemon juice, plus more to finish
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley (or 2 tablespoons fresh chopped parsley to finish)
  • 1/2 teaspoon smoked paprika (optional for warmth and color)
  • For the Cauliflower Rice:
  • 1 large head cauliflower, riced (about 4 cups) or 1 bag (12–16 oz) pre-riced cauliflower
  • 1 tablespoon olive oil or butter
  • 1 small shallot or 1/2 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt, to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley or dill
  • To Serve (Optional):
  • Lemon wedges
  • Crushed red pepper flakes
  • Grated Parmesan or crumbled feta

Method
 

  1. Prep the chicken: In a bowl, mix chicken with garlic, lemon zest, lemon juice, 1 tablespoon olive oil, salt, pepper, oregano, thyme, parsley, and smoked paprika if using. Toss well and let sit for 10–15 minutes while you prep the cauliflower.
  2. Rice the cauliflower: If using fresh, cut into florets and pulse in a food processor until it looks like rice. Work in batches to avoid mush. Pat dry with a clean towel if it seems wet.
  3. Sear the chicken: Heat a large skillet over medium-high. Add 1 tablespoon olive oil. Spread the chicken in an even layer and cook without moving for 3–4 minutes to get a good sear. Flip and cook another 3–4 minutes until cooked through. Transfer to a plate and tent with foil.
  4. Soften aromatics: In the same skillet, lower heat to medium. Add a splash of oil or a small knob of butter if the pan looks dry. Add shallot and cook 1–2 minutes until translucent. Stir in the minced garlic for 30 seconds, just until fragrant.
  5. Cook the cauliflower rice: Add riced cauliflower, salt, and pepper. Toss to coat in the aromatics and any browned bits. Cook, stirring occasionally, for 4–6 minutes until tender but not mushy. You want a bit of bite.
  6. Finish and combine: Return the chicken and any juices to the pan. Toss with the cauliflower rice. Squeeze in a little more lemon juice and stir in fresh parsley or dill. Taste and adjust salt, pepper, and lemon.
  7. Serve: Spoon into bowls. Top with more herbs, a pinch of red pepper flakes, and Parmesan or feta if you like. Add lemon wedges on the side.