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Lemon Herb Chicken with Asparagus and Cauliflower Rice
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Microwave or Skillet
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 4 cups cauliflower rice
  • 2 lemons, juiced and zested
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the chicken broth, lemon juice, lemon zest, minced garlic, olive oil, thyme, rosemary, salt, and pepper.
  • Cover and cook on low for 4 hours or until the chicken reaches an internal temperature of 165 degrees.
  • Stir in the asparagus pieces during the last 30 minutes of cooking so they stay tender but not mushy.
  • While the asparagus cooks, warm the cauliflower rice in a microwave or skillet until hot.
  • Shred or slice the chicken, then serve it over the cauliflower rice with the asparagus and sauce spooned on top.

Notes

Add the asparagus only at the end so it keeps some bite instead of turning soft. If the sauce tastes too mild, stir in extra lemon zest right before serving. Leftovers reheat well in the microwave with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Microwave or Skillet, Knife