Garlic Chicken Skillet with Mediterranean Cauliflower Rice

Skip the take-out and make your own stir-fry dinner in minutes! This recipe is higher in protein and lower in carbohydrates and fats, making it a perfect meal for you and your growing babe. It focuses on some of our highlight nutrients for the month making it perfect for those first few weeks of pregnancy.

Serves: 4

Prep Time: 5 min.

Cook Time: 15 min.

Total Time: 20 min.

Ingredients

For the Rice:

• 1 tablespoon tallow or grass-fed butter

• 2 cloves garlic, minced

• 1 16-ounce bag of organic cauliflower rice

• ½ cup finely diced mixed vegetables of choice (red bell pepper, zucchini, celery, carrot, etc).

• ½ teaspoon sea salt

• ½ teaspoon black pepper

• ½ cup fresh parsley

• 1 tablespoon lemon juice

For the Chicken:

• 1 lb. organic chicken breasts, boneless and skinless, cut into 1-inch pieces

• 1 tablespoon tallow or grass-fed butter

• ½ teaspoon flaked sea salt

• ½ teaspoon black pepper

• 4 cloves fresh garlic, minced

• 2 cups baby spinach

• ¼ cup organic chicken bone broth

Instructions

Start by making cauliflower rice. In a large skillet, add butter or tallow and garlic. Cook for 30 seconds or until the garlic is fragrant.

Add cauliflower rice, vegetables, salt, and pepper. Stir to combine. Cook for 10 minutes over medium heat or until rice is hot and vegetables are fork-tender.

Meanwhile, cook your chicken. In a separate skillet, add one tablespoon of avocado oil and heat over medium-high heat.

Add the chicken, salt, and pepper to the skillet. Cook for 5 minutes per side or until chicken is browned and cooked through to 165F.

Lower the heat to medium and add the garlic. Saute for 30 seconds or until fragrant.

Add spinach and broth to the skillet and stir to combine. Simmer for 3 minutes or until the spinach has wilted and the broth has reduced.

Serve chicken immediately alongside Mediterranean cauliflower rice. Garnish the entire dish with fresh parsley and a squeeze of lemon juice.