Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 2 tbsp avocado oil
  • 1 cup white jasmine rice, rinsed
  • 2 cups cauliflower rice
  • 4 cloves fresh garlic, minced
  • 0.5 small yellow onion, finely diced
  • 1.5 cups low-sodium chicken bone broth
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Season the chicken breast pieces with kosher salt, black pepper, and smoked paprika.
  2. Heat avocado oil in a large 12-inch deep skillet over medium-high heat. Sear the chicken until golden brown on all sides. Remove chicken from the pan and set aside.
  3. In the same skillet, add the diced onion. Cook for 3 mins until translucent and soft, scraping up the brown bits (the fond) from the chicken.
  4. Stir in the rinsed jasmine rice and cook for 2 mins until the grains look slightly opaque and smell nutty.
  5. Mix in cauliflower rice and minced garlic. Sauté for 1 min until fragrant.
  6. Pour in the chicken bone broth and 1.5 tbsp lemon juice (save the rest for later), using a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan.
  7. Return the chicken to the skillet. Bring to a boil, then reduce heat to low.
  8. Cover with a tight-fitting lid and cook for 15 mins until the liquid is absorbed and rice is tender.
  9. Remove from heat. Let it sit, covered, for 5 mins.
  10. Stir in 1 tbsp lemon zest, the remaining 1.5 tbsp lemon juice, and 0.25 cup parsley until the green is vibrant and mixed.