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Low-Carb Lemon Dill Chicken Bowls

A creamy, zesty low-carb dish featuring tender chicken pieces and cauliflower rice in a bright lemon-dill sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Base
  • 1 lb chicken pieces thighs or breasts, cut into bite-sized chunks
  • 2 tbsp olive oil
  • 4 cups cauliflower riced
Sauce and Seasoning
  • 1 cup chicken broth
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp butter
  • 3 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 2 tbsp fresh dill chopped
  • 1/4 cup Parmesan cheese grated

Equipment

  • Large skillet
  • Wooden spoon
  • Paper towels

Method
 

Cooking Steps
  1. Pat chicken dry, season with half the salt and pepper, and sear in 1 tbsp olive oil in a skillet until golden brown and cooked through.
  2. Remove chicken and set aside. In the same skillet, sauté riced cauliflower in remaining olive oil until tender-crisp. Season and keep warm.
  3. Melt butter in the skillet, sauté garlic, then deglaze with chicken broth, scraping up browned bits.
  4. Simmer broth until reduced by half, then stir in lemon juice, zest, heavy cream, and sour cream over low heat.
  5. Whisk in dill and Parmesan until thickened, then add chicken back to the skillet to coat.
  6. Serve the chicken over the cauliflower rice, garnished with fresh dill and lemon slices.

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or broth.