Lemon Basil Chicken With Tuscan Kale And Cauliflower Rice Food

LEMON BASIL CHICKEN WITH TUSCAN KALE AND CAULIFLOWER RICE

Steps:

• Prepare the cauliflower rice by cutting off florets of cauliflower from the head and placing in a food processor. Process in batches to rice size, using pulses to achieve the perfect texture. Set aside.
• Heat a large skillet or saute pan over medium high and add one tablespoon of the canola oil. Add the onion and cook for three minutes, then add one more tablespoon of oil and all of the cauliflower.
• Cook for 2-3 minutes until tender, season with salt and white pepper and set aside.
• Pound the chicken to all of the same thickness, about ½ inch thick. Then cut into two-inch pieces. Season with the salt and black pepper.
• Heat a large skillet or saute pan over medium heat and add 2 tablespoons of the olive oil. Once hot, add the chicken pieces, not touching, and cook one minute. Cover and lower to medium low heat. Cook one more minute, remove cover and flip and place cover back on. Leave on low and cook until no longer pink, about another 1-2 minutes. Remove the cooked chicken to a bowl. You may need to do this in two batches depending on the size of your pan.
• Add the remaining tablespoon of olive oil and increase heat to medium high. Once hot, add onions and cook for three minutes then add garlic, kale and lemon juice.
• Cook until the kale is wilted then add the coconut aminos and lemon zest. Toss and add the chicken back in with any juices on the plate along with the fresh basil.
• Heat to serving temperature then serve over the cauliflower rice.

LEMON BASIL CHICKEN

Steps:

• Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
• Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
• Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.