“Scrumptious Keto-Friendly Persian Herb-Stuffed Chicken Breast Recipe with Cauliflower Rice Pilaf”

Allergens

Nuts (almonds)

Ingredients

• 4 large chicken breasts, boneless and skinless
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh dill, chopped
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 4 tablespoons olive oil, divided
• 1 medium head of cauliflower, grated or riced
• 1 onion, finely chopped
• 2 cups chicken broth
• 1/2 cup slivered almonds
• 1 lemon, zested and juiced

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a food processor, combine parsley, cilantro, dill, garlic, salt, and pepper. Pulse until well chopped.
3. Using a sharp knife or a pairing knife, cut a pocket in each chicken breast. Stuff the herb mixture into each pocket, pressing gently to seal the opening.
4. In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Sear the stuffed chicken breasts for 3 minutes per side, then transfer to a baking dish and bake for 20 25 minutes or until cooked through.
5. In the same skillet, add remaining olive oil and sauté onion until softened, about 5 minutes. Add riced cauliflower, chicken broth, slivered almonds, lemon zest, salt, and pepper, cooking for another 10 minutes or until the cauliflower is tender.
6. Stir in lemon juice and adjust seasoning as needed. Serve the herb stuffed chicken breasts over the cauliflower rice pilaf and enjoy!

Chef’s Insight

To make the dish even more flavorful, marinate the chicken breasts in olive oil, garlic, salt, and pepper before stuffing them with the herb mixture.

Notes

The dish can be made ahead of time and reheated when ready to serve.