Chicken with Creamy Basil Sauce
Cauliflower Rice and Lemon Broccoli
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup shredded Parmesan cheese
- 3 Tbsp 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 hot oil in a 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
- 1 (12-oz) pkg frozen riced cauliflower
- 1 Tbsp butter
- ½ (12-oz) pkg broccoli florets
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
Side Dish Instructions
- Cook cauliflower rice according to package directions; stir in butter.
- Cook broccoli according to package directions until crisp-tender. Toss with lemon zest and juice. Season cauliflower and broccoli with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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