Lemon and Herb Chicken with Spicy Cauliflower Rice
The January health-kick continues with this light but delicious grilled chicken dish. Served with spicy cauliflower rice, it's very low in carbs and calories but high in flavour making it the perfect meal for when you want to cut down.
Lemon, herbs and chicken: a classic combination. Pair that with a touch of heat and smokiness from paprika, warmth from cumin, freshness from spring onion and sweetness from corn and you have a magnificent meal for two!
Lemon and Herb Chicken with Spicy Cauliflower Rice
Serves 2
2 tsp fresh thyme leaves, finely chopped
1 cauliflower, cut into florets
200g tin sweetcorn, drained
3 spring onions, sliced
1 tsp paprika
1 tsp ground cumin
handful rocket, to serve
sea salt and freshly ground black pepper
Put a chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Open it up like a book so it resemble a butterfly. Repeat with the other chicken breast.
Mix a tablespoon of oil with the juice of half the lemon, the oregano and the thyme in a medium-sized bowl together with a good pinch of salt and pepper. Add the butterflied chicken breasts to this mixture and set aside to marinate for 5 minutes. Meanwhile, blitz the cauliflower in a food processor until it resembles rice.
Heat a large frying pan over a high heat and a wok or large saucepan over a medium heat. Cook the marinated chicken breasts in the large frying pan for 3-4 minutes on each side until browned and cooked through.
Meanwhile, add a drizzle of oil to the wok/saucepan and stir-fry the spring onion for a couple of minutes until starting to soften. Add the cauliflower rice to the pan along with the sweetcorn and spices. Stir to combine and remove from the heat. Season well with salt and pepper.
Allow the chicken to rest briefly before slicing. Divide the cauliflower rice between two plates, top with slices of chicken and serve with a small handful of rocket on the side.
Lemon, herbs and chicken: a classic combination. Pair that with a touch of heat and smokiness from paprika, warmth from cumin, freshness from spring onion and sweetness from corn and you have a magnificent meal for two!
Serves 2
oil
2 chicken breasts
½ lemon, juice only
2 tsp dried oregano2 tsp fresh thyme leaves, finely chopped
1 cauliflower, cut into florets
200g tin sweetcorn, drained
3 spring onions, sliced
1 tsp paprika
1 tsp ground cumin
handful rocket, to serve
sea salt and freshly ground black pepper
Put a chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Open it up like a book so it resemble a butterfly. Repeat with the other chicken breast.
Mix a tablespoon of oil with the juice of half the lemon, the oregano and the thyme in a medium-sized bowl together with a good pinch of salt and pepper. Add the butterflied chicken breasts to this mixture and set aside to marinate for 5 minutes. Meanwhile, blitz the cauliflower in a food processor until it resembles rice.
Heat a large frying pan over a high heat and a wok or large saucepan over a medium heat. Cook the marinated chicken breasts in the large frying pan for 3-4 minutes on each side until browned and cooked through.
Meanwhile, add a drizzle of oil to the wok/saucepan and stir-fry the spring onion for a couple of minutes until starting to soften. Add the cauliflower rice to the pan along with the sweetcorn and spices. Stir to combine and remove from the heat. Season well with salt and pepper.
Allow the chicken to rest briefly before slicing. Divide the cauliflower rice between two plates, top with slices of chicken and serve with a small handful of rocket on the side.
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