Ingredients
Equipment
Method
- Season chicken pieces with paprika, garlic powder, salt, and pepper.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden and cooked. Remove from pan.
- Add zucchini slices to the hot pan. Sear for 2-3 minutes per side until browned. Remove and set aside with chicken.
- Quickly sauté cauliflower rice in the skillet with a little oil and salt for 3-4 minutes until tender. Remove to serving bowls.
- Reduce heat to medium. Melt butter in the skillet and sauté minced garlic for 30 seconds.
- Deglaze pan with chicken broth and lemon juice. Simmer for 2 minutes.
- Stir in heavy cream and simmer for another 2 minutes until sauce thickens slightly.
- Return chicken to the pan and toss to coat in the sauce. Stir in half the parsley.
- Serve chicken and sauce in bowls with the zucchini and cauliflower rice. Garnish with remaining parsley and lemon slices.
Notes
To make this dairy-free, use coconut milk instead of cream and olive oil instead of butter. Store leftovers in airtight containers for up to 4 days.