Chicken With Cauliflower Rice and Cucumber Recipe

This is a perfect combination for all kinds of low-carb sauces, as the chicken and rice will both soak up any flavor you pair with them. This is a cheap, easy, simple dinner – especially since making your own cauliflower rice is a great way to save money.

Ingredients:

• 90g/3.2oz chicken breast, raw
• ⅔ cup broccoli florets
• 2½ tbsp olive oil
• 1 tbsp sesame seeds
• ¾ cup cauliflower, chopped
• 1 small cucumber, sliced
• 2 tsp lemon juice
• 4 leaves basil, fresh
• 3 pinches salt
• 2 pinches ground black pepper
• 2 pinches garlic powder

Instructions: 

1. Season chicken breast with salt and ground black pepper.
2. Heat half the olive oil in a frying pan over medium heat. Add the chicken breast and cook for 7–8 minutes on one side, then flip and cook for 6 minutes more.
3. After flipping the chicken, push it to one side of the pan and add the broccoli florets. Cook the broccoli for 5 minutes, then season with garlic powder and salt. Allow the chicken to cool for 3–5 minutes before slicing.
4. Meanwhile, place the chopped cauliflower in a food processor and pulse until the mixture resembles rice.
5. Heat the remaining olive oil in a separate skillet over medium heat. Add the cauliflower rice and stir-fry for 2–3 minutes or until heated through.
6. In a bowl, place the cauliflower rice, sliced chicken, broccoli florets, and sliced cucumber. Drizzle with lemon juice, sprinkle with sesame seeds, and garnish with fresh basil. Serve and enjoy!