Mouthwatering Paleo Portuguese Chicken Steak with Cauliflower Rice & Garlic-Herb Sauce

Allergens

Contains gluten and dairy.

Ingredients

• 1. 4 bone
• in, skin
• on chicken steaks (about 6 oz each) 2. Salt and pepper, to taste 3. 2 tbsp olive oil 4. 1 large head cauliflower, grated or processed into rice 5. 3 cloves garlic, minced 6. Fresh parsley, chopped 7. Fresh thyme, chopped 8. 1/2 cup white wine 9. 1 cup chicken broth 10. 1 lemon, juiced

Instructions

1. Season the chicken steaks with salt and pepper on both sides.
2. In a large skillet, heat olive oil over medium high heat.
3. Add chicken steaks to the skillet, skin side down, and cook until golden brown and crispy, about 6 minutes. Flip and cook for another 5 minutes or until cooked through. Remove from skillet and set aside.
4. In the same skillet, add garlic, parsley, and thyme. Sauté for 1 minute until fragrant.
5. Pour in white wine, chicken broth, and lemon juice. Bring to a boil, scraping up any brown bits from the bottom of the pan.
6. Reduce heat and simmer until the sauce has thickened, about 4 minutes.
7. Stir in cauliflower rice and cook for another 2 minutes, until heated through.
8. Return chicken steaks to the skillet and cook until heated through, basting with the sauce.
9. Serve immediately, garnished with additional fresh parsley and thyme.

Chef’s Insight

To achieve a crispy skin, ensure the skillet is hot before adding the chicken steaks. Pat the chicken dry with paper towels to remove excess moisture and help it cook more evenly.

Notes

[Insert additional notes or tips for the recipe here]