Chicken with Creamy Basil Sauce
Cauliflower "Rice" and Lemon-Garlic Broccoli
Ingredients
- 2 lb boneless, skinless chicken breasts
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup shredded Parmesan cheese
- ½ cup chopped fresh basil
Instructions
- Cut chicken in half crosswise, and pound to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
- Cook chicken, in 2 batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until browned; remove chicken from skillet.
- Add garlic; cook 30 seconds. Add cream, cheese, and basil; bring to a boil, reduce heat, and simmer 5 minutes, stirring often. Return chicken to skillet, and simmer 5 minutes or until sauce is thickened.
Side Dish Ingredients
- 2 (12-oz) pkg frozen riced cauliflower (such as Green Giant)
- 2 Tbsp olive oil
- 2 (12-oz) pkg broccoli florets
- 1 Tbsp fresh lemon juice
- ½ tsp garlic salt
- ½ tsp pepper
Side Dish Instructions
- Cook cauliflower rice according to package directions. Stir in oil and salt and pepper to taste.
- Cook broccoli according to package directions; transfer to a large bowl. Add lemon juice, garlic salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
425
|
61
|
486
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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