"Parmesan" Crusted Cauliflower Rice & Lemon-Herb Cauliflower Rice

 
Parmesan Crusted Chicken & Lemon-Herb Cauliflower Rice.jpg

Listen we all know there’s no parmesan on that chicken because, dairy. But my gosh this was a close runner up to the real deal! And this turned out to be so much easier than I anticipated when I was daydreaming how to make this happen.

Nutritional Yeast is the star of the show here! Now before you get concerned about feeding your body yeast, don’t worry. Nutritional Yeast is inactive and can’t reproduce! Which is fantastic, because it’s a great swap for that cheesy flavor 99.999% of us crave.

When cooking the chicken, it’s important to let it crisp before you flip it. I let mine cook for a good 4 minutes before gently sliding a fork underneath and taking a peek. All good! The crust held together and nothing stuck!

 

Author:

"Parmesan" Crusted Chicken & Lemon-Herb Cauli Rice

ingredients:

"Parmesan" Crusted Chicken
  • 1/4 cup nutritional yeast
  • 1/2 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried basil
  • 1/2 tsp oregano
  • 3 tbsp cooking fat (avocado oil, coconut oil, tallow)
Lemon-Herb Cauliflower Rice
  • 1 large head cauliflower
  • OPTIONAL 2 tbsp cooking
  • 1 tsp sea salt
  • 1 1/4 tsp garlic powder
  • 1 tsp dried basil
  • 1 1/4 tsp oregano
  • 1 tsp onion powder
  • 1/2 large lemon
  • 1/3 cup fresh parsley, chopped

instructions:

For the chicken
  1. Combine the seasonings and nutritional yeast. Spread over a large dish.
  2. Dredge the chicken in the seasoning mixture, coating well on all sides.
  3. Heat the cooking fat in a skillet to medium-high heat.
  4. Place the chicken in the skillet. Allow to come to a crisp on one side before flipping, then crisp on the second side.
  5. Cover and cook until done through—time will vary depending on thickness of chicken.
  6. Serve over the cauli rice.
For the cauliflower rice
  1. In the same skillet, combine the cauliflower and seasonings.
  2. OPTIONAL: if needed, add the cooking fat.
  3. Squeeze the lemon over the cauliflower and stir.
  4. Cover and cook until “al dente”, stirring frequently.
  5. Stir in the parsley just before serving.
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