Creamy Lemon Chicken with Cauliflower Rice - Naughty Nat's Kitchen

Ingredients

• 300 g Button Mushrooms (sliced thinly)
• 1 Leek (white part only, rinsed and sliced thin)
• 1 Onion (medium, finely chopped)
• 400 g Chicken Breast (finely sliced)
• 2 tsp Olive Oil (extra‑virgin preferred)
• 120 ml Gluten‑Free Chicken Stock (low‑sodium)
• 2 tbsp Lemon Juice (freshly squeezed)
• 160 ml Heavy Cream (full‑fat)
• 150 g Asparagus (cut into 2‑inch pieces)
• 1 tsp Fresh Thyme (leaves stripped from stems)
• 1 Cauliflower (medium head, processed into rice‑like granules)
• 2 tbsp Parmesan Cheese (freshly grated)
• 2 tbsp Fresh Parsley (chopped)
• 1 tbsp Chives (chopped, for garnish)
• 1 tsp Lemon Zest (fine zest, for garnish)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare the vegetables

   Rinse the leek and slice only the white part thinly. Peel and finely chop the onion. Slice the mushrooms and trim the asparagus into 2‑inch pieces. Set everything aside in separate bowls.

   Time: PT5M

2. Make cauliflower rice

   Remove the tough stems from the cauliflower head, break the florets into chunks and pulse in a food processor until the pieces resemble rice grains. If you don’t have a processor, grate the cauliflower using the medium holes of a box grater.

   Time: PT7M

3. Season and microwave cauliflower rice

   Transfer the cauliflower rice to a microwave‑safe bowl, season generously with salt and pepper, and stir. Microwave on high for 3 minutes, stir, then microwave for another 1 minute. If the rice still feels firm, add another 2 minutes. After cooking, fold in grated Parmesan and chopped parsley.

   Time: PT6M

4. Brown the chicken

   Heat 2 teaspoons of olive oil in the large skillet over medium‑high heat. Working in batches, add the sliced chicken, spreading it out so it browns without steaming. Cook each batch until lightly golden, about 3‑4 minutes per side, then remove to a plate.

   Time: PT8M

   Temperature: Medium‑high

5. Sauté aromatics

   In the same skillet, add the chopped onion and thyme leaves. Sauté, stirring occasionally, until the onion becomes translucent and fragrant, about 3 minutes.

   Time: PT3M

   Temperature: Medium

6. Build the soup base

   Pour in the gluten‑free chicken stock, then add the lemon juice and heavy cream. Stir to combine, then add the asparagus pieces. Bring the mixture to a gentle simmer and let it cook for 5 minutes, allowing the asparagus to soften and the cream to thicken slightly.

   Time: PT5M

   Temperature: Low simmer

7. Finish the soup with chicken

   Return the browned chicken (and any accumulated juices) to the skillet. Reduce the heat to low and let the soup simmer gently for another 5‑7 minutes, allowing the chicken to finish cooking and the flavors to meld.

   Time: PT7M

   Temperature: Low

8. Plate and garnish

   Divide the warm cauliflower rice among four serving bowls. Ladle the creamy lemon chicken soup over the rice. Sprinkle each bowl with chopped chives and a pinch of lemon zest for brightness.

   Time: PT2M

Nutrition Facts

Calories

220

Protein

25 g

Carbohydrates

8 g

Fat

12 g

Fiber

2 g