This recipe is my go-to for a quick, healthy, and flavorful weeknight meal. It’s packed with protein and vegetables, and it’s surprisingly easy to make, even on a busy weeknight. One time, I even made it for a potluck and everybody loved it! They couldn't believe how simple it was to make!
I love how versatile this recipe is. You can easily customize it with your favorite spices or add-ins. I sometimes add sauteed mushrooms or spinach to the cauliflower rice for an extra nutritional boost. Sometimes, if I'm feeling adventurous, I'll even add a sprinkle of shredded parmesan cheese on top before baking. Delish!
Required Equipments
- Large skillet
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Mixing bowls
Cauliflower-Rice-Stuffed-Chicken-Breast
This recipe for Cauliflower Rice Stuffed Chicken Breast is a healthy and delicious way to enjoy chicken. It's packed with flavor and nutrients, making it a perfect option for a weeknight meal or a special occasion.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Make sure it's nice and toasty!
- Prepare the cauliflower rice: If using fresh cauliflower, chop it into florets, then pulse in a food processor until it resembles rice. Don't over-process—you want some texture! If using pre-made cauliflower rice, skip this step and proceed to the next.
- Sauté the cauliflower rice: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for about 5-7 minutes, or until slightly softened. Season with salt and pepper to taste. I like to add a pinch of garlic powder too. Mmm, garlicky goodness!
- Prepare the chicken breasts: Carefully slice a horizontal pocket into each chicken breast, being careful not to cut all the way through. Open the pocket like a book. Season the inside and outside of each breast with salt, pepper, and any other desired herbs or spices.
- Stuff the chicken: Spoon the sautéed cauliflower rice into the pockets of the chicken breasts. Gently push the rice in until it's evenly distributed; don't over stuff!
- Bake the chicken: Place the stuffed chicken breasts on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to be sure!
- Let it rest: Once cooked, remove from the oven and let the chicken breasts rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- Serve and enjoy! Plate it up beautifully and enjoy your delicious, healthy, and surprisingly satisfying cauliflower rice stuffed chicken breasts. They're amazing!
📝 Notes
- For extra flavor, try adding some herbs like thyme or rosemary to the cauliflower rice or chicken.
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure it's safe to eat.
- Don't overcook the cauliflower rice, or it will become mushy!
🍎 Nutrition
Calories: 350 kcal
Protein: 35 g
Fat: 15 g
Carbohydrates: 15 g
Fiber: 5 g
Calcium: 20 mg
