“Savor the Taste of Argentina: Keto-Friendly Grilled Lemon Herb Chicken with Chimichurri Sauce and Cauliflower Rice”

Allergens

N/A (excluding potential for gluten in pre-packaged spices)

Ingredients

• 4 bone
• in, skin
• on chicken breasts
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup olive oil
• 2 tablespoons lemon zest
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 head cauliflower, grated or riced
• 1 tablespoon butter
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes

Instructions

1. In a large bowl, combine parsley, lemon zest, garlic, olive oil, salt, and pepper to make the lemon herb marinade.
2. Place chicken breasts in a shallow dish or resealable plastic bag, pour marinade over them, and massage gently until evenly coated. Cover or seal, and refrigerate for 30 minutes to allow flavors to meld.
3. Meanwhile, prepare cauliflower rice by grating the head of cauliflower using a cheese grater or using a food processor with the shredding attachment. Heat butter in a large skillet over medium heat, add cauliflower and seasonings, and cook until tender, about 5 minutes. Set aside.
4. Preheat grill or grill pan to medium high heat. Grill chicken breasts, skin side down first, for about 7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes before slicing.
5. In a small bowl, combine parsley, lemon juice, olive oil, red wine vinegar, garlic, salt, and pepper to make the chimichurri sauce. Serve the chicken alongside cauliflower rice, drizzling with chimichurri sauce.

Chef’s Insight

The combination of flavors in this dish highlights Argentina's rich culinary tradition while maintaining a keto-friendly approach.

Notes

This recipe can be adapted to different preferences by using boneless chicken thighs or pork tenderloin instead of the bone-in chicken breasts.