Delectable Persian Keto Lunch: Aromatic Herbed Chicken with Cauliflower Rice & Spicy Walnut Sauce

Allergens

Nuts (walnuts)

Ingredients

• 1 whole chicken, deboned and skinned 1 large head of cauliflower, grated or riced 3 cups fresh herbs (parsley, dill, and mint) 1 cup walnuts, coarsely chopped 1 small onion, finely chopped 2 cloves garlic, minced 1 tsp saffron threads 1/4 cup olive oil Salt and pepper, to taste Ground cumin and turmeric, to taste

Instructions

1. In a large bowl, combine the chicken with salt, pepper, and a pinch of saffron threads. Set aside for 30 minutes.
2. Heat 2 tbsp olive oil in a pan over medium heat. Add onion and garlic, cook until translucent.
3. Add grated cauliflower, ground cumin, turmeric, salt, and pepper to the onions. Cook for about 8 10 minutes until cauliflower is tender but not mushy. Set aside.
4. In another pan, sauté fresh herbs with remaining olive oil for 3 4 minutes or until fragrant.
5. Add herbed chicken to the pan and cook until browned on all sides. Cook until internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes.
6. Meanwhile, prepare the spicy walnut sauce by blending chopped walnuts with a splash of olive oil, salt, pepper, and a pinch of cayenne pepper. Adjust seasoning to taste.
7. Slice the chicken and serve over the cauliflower rice. Drizzle with the spicy walnut sauce and enjoy!

Chef’s Insight

The aroma of saffron-infused herbs elevates this dish to a new level, while the tender chicken and fragrant cauliflower rice make it perfect for a satisfying low-carb meal.

Notes

Feel free to adjust the spice level of the walnut sauce according to personal preference.