Low Carb Parmesan Chicken & Garlic Cauli Rice Skillet

May 24, 2018Laura

I was scrolling through Pinterest one night and came across this recipe. I made it the next day! It was really good, but needed a little ingredient tweaking and a couple additions to make it to my liking. I adapted this recipe from eatwell101. This link will take you to the original recipe. Also check out the rest of this blog, it’s amazing! This skillet is so yummy and is one of the best low carb skillets I’ve ever made!

For this skillet, I coated the chicken tenders with a mixture of freshly grated parmesan cheese, paprika, garlic powder, Italian seasoning, onion powder, salt and pepper. The flavor is amazing! The cauliflower rice portion of the skillet is simple and includes fresh garlic, chicken stock, parsley and a little more grated parmesan cheese. Once the cauli rice is finished, I place the cooked tenders back on top and sprinkle on some shredded mozzarella cheese. Even though the recipe has a long title, it’s super simple to make!

I typically serve the skillet as is without any additional sides, but you could pair with with green beans, asparagus or even a side salad. Enjoy!


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Print Recipe

Low Carb Parmesan Chicken & Garlic Cauli Rice Skillet

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Serves: 3
  • Calories 368.6

Ingredients

Chicken Tenders:

  • 1 lb boneless, skinless chicken tenders
  • 1/4 cup + 2 Tbsp fresh grated parmesan cheese
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/4 tsp onion powder
  • 1/4 tsp each of salt & pepper
  • 2 Tbsp butter

Cauliflower Rice:

  • 12 oz bag riced cauliflower, steamed/cooked
  • 1 Tbsp butter
  • 2 garlic cloves, minced
  • 2 Tbsp chicken stock
  • 2 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh grated parmesan cheese
  • Pinch cayenne pepper, optional
  • 1/4 cup shredded mozzarella cheese

Method

  • 1)

    Combine chicken ingredients (except for butter) in a medium bowl or on a plate. Dredge the chicken tenders in the mixture.

  • 2)

    Melt 2 Tbsp butter in a skillet over med-high heat. Cook chicken until golden and cooked through. Transfer to a plate and cover with foil to keep warm.

  • 3)

    Carefully wipe excess grease from skillet with paper towels. Lower heat to medium. Melt 1 Tbsp of butter and saute garlic until fragrant. Add in cooked cauliflower rice and stir together.

  • 4)

    Stir in chicken stock and parsley. Reduce for a minute or so until liquid is absorbed. Sprinkle in 1 Tbsp grated parmesan cheese and a pinch of cayenne pepper.

  • 5)

    Return cooked chicken to the skillet and place over cauli rice. Top with mozzarella cheese, cover and allow to melt. Sprinkle with more parsley. Enjoy!

Nutrition (Per Serving)

Calories368.6
Fat16.9g
Carbohydrates7g
Fiber2.5g
Protein42.1g
Net Carbs4.5g
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