Ingredients:
- 1.5 lbs chicken breast, cut into 1 inch pieces
- 1 tsp kosher salt
- 0.5 tsp cracked black pepper
- 1 tsp dried oregano
- 2 tbsp extra virgin olive oil
- 600g cauliflower, riced
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 cup low sodium chicken bone broth
- 2 cups fresh baby spinach
- 2 fresh lemons, zested and juiced
- 2 tbsp unsalted butter
- 0.25 cup fresh parsley, chopped
Instructions:
- Pat your 1.5 lbs of chicken pieces dry with a paper towel. Season with 1 tsp kosher salt, 0.5 tsp black pepper, and 1 tsp dried oregano. Heat 2 tbsp olive oil in your skillet over medium high heat until the oil shimmers and barely wisps with smoke.
- Add the chicken in a single layer. Note: Don't crowd the pan or the chicken will release juice and boil instead of searing. Cook for 3-4 minutes per side until a deep golden crust forms and the meat releases easily from the pan. Remove chicken to a plate and set aside.
- In the same skillet, add the diced onion. Sauté for 3 minutes using a wooden spoon to scrape up the brown bits from the chicken. Add the 4 cloves of minced garlic and cook for 30 seconds until fragrant but not browned.
- Add the 600g of riced cauliflower to the skillet. Stir to coat in the residual oil and onion mixture. Cook for 5 minutes, stirring occasionally, until the cauliflower is tender crisp and starts to take on a little color.
- Pour in the 1 cup of bone broth and the juice from the 2 lemons. Bring to a simmer. Note: This deglazes the pan, pulling all that concentrated flavor into the sauce.
- Add the 2 cups of baby spinach and the seared chicken back into the skillet. Stir gently for 1-2 minutes until the spinach is wilted and the chicken is heated through.
- Turn off the heat. Add the 2 tbsp of cold butter and the lemon zest. Stir constantly until the butter melts and creates a glossy, velvety sauce.
- Stir in the 0.25 cup of fresh parsley. Taste and add another pinch of salt if needed. Serve immediately while the sauce is at its peak emulsification.