Low Carb Parmesan Chicken & Garlic Cauli Rice Skillet

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  • 1 lb boneless, skinless chicken tenders
  • 1/4 cup + 2 Tbsp 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
  • 12 oz bag riced cauliflower, steamed/cooked
  • 1 Tbsp butter
  • 1-2 garlic cloves, minced
  • 2 Tbsp chicken stock
  • 2 Tbsp parsley
  • Pinch cayenne pepper, optional
  • Parmesan cheese
  • 1/4 cup shredded mozzarella cheese


  1. Combine chicken ingredients (except for butter). Dredge the chicken tenderloins in the mixture.
  2. Melt the 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. Melt 1 Tbsp of butter and saute garlic for a couple of minutes. Add in cooked cauliflower rice and stir everything together.
  4. Stir in chicken stock and parsley. Reduce for a minute or so until liquid is absorbed. Stir in more parmesan cheese and a pinch of cayenne pepper.
  5. Return cooked chicken to the skillet over cauli rice. Top with mozzarella cheese, cover and let melt. Sprinkle with more parsley. Enjoy!

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