Keto Portuguese Lunch: Chicken Estrela de Marisco with Roasted Vegetables & Lemon-Garlic Cauliflower Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 boneless, skinless chicken breasts 1 lb shrimp, peeled and deveined 1 cup clams, scrubbed and ready to cook 2 cups white wine 1 cup heavy cream 2 tbsp butter Salt and pepper, to taste 4 cups cauliflower rice 3 tbsp olive oil 4 cloves garlic, minced 1 lemon, zested and juiced 1 lb mixed vegetables (e.g., zucchini, bell peppers, cherry tomatoes) Fresh parsley, for garnish

Instructions

1. Preheat oven to 425°F (220°C). Season the chicken breasts with salt and pepper, then place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 25 minutes or until cooked through.
2. In a large skillet, sauté the shrimp and clams over medium heat until they are pink and the clams have opened. Remove from the skillet and set aside. Discard any unopened clams.
3. Add white wine to the same skillet and bring it to a boil. Cook for 5 7 minutes, allowing the liquid to reduce by half.
4. Stir in the heavy cream and butter, then return the shrimp and clams to the skillet. Season with salt and pepper, and cook for an additional 3 4 minutes until heated through. Remove from heat.
5. In a separate pan, heat olive oil over medium heat. Add the minced garlic and sauté for 1 2 minutes until fragrant. Add the cauliflower rice and cook for about 5 minutes until it starts to soften. Stir in lemon zest, juice from one lemon, salt, and pepper.
6. Place the roasted chicken breasts on individual plates, top with the seafood sauce, and serve alongside the cauliflower rice and a mixed vegetable medley. Garnish with fresh parsley.

Chef’s Insight

The secret to this dish is balancing flavors and textures, from the tender chicken to the rich seafood sauce, and the contrasting crunch of the roasted vegetables.

Notes

Feel free to adjust the seasoning to your taste preference, adding more salt and pepper if needed.