Keto Persian-Style Herb Stuffed Chicken Breast with Saffron Cauliflower Rice

Allergens

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Ingredients

• 6 boneless, skinless chicken breasts
• 2 cups cauliflower rice
• 1/4 cup olive oil
• 1 teaspoon saffron threads
• 1/2 cup chopped parsley
• 1/2 cup chopped dill
• 1/2 cup chopped mint
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. In a large bowl, combine chicken breasts, parsley, dill, mint, half of the onion, and garlic. Season with salt and pepper, then stuff each breast with herb mixture and secure with toothpicks. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add stuffed chicken breasts and cook until browned on all sides, about 3 4 minutes per side. Transfer to a plate and set aside. In the same pan, add the remaining olive oil, saffron threads, and the rest of the onion. Cook until onions are softened, about 5 minutes. Add cauliflower rice and cook for another 7 8 minutes, or until tender. Season with salt and pepper to taste. Place a bed of saffron cauliflower rice on each plate, then top with the herb stuffed chicken breasts. Serve immediately.

Chef’s Insight

To enhance the aroma, add a pinch of ground cumin to the saffron cauliflower rice.

Notes

This dish can be easily doubled or tripled to serve more guests.