This was made a million times easier with the use of Trader Joe’s riced cauliflower. I simply added 1 Tbsp ghee to a hot skillet and cooked the rice for about 10 minutes with some lemon pepper also from Trader Joe’s. My son said the only thing wrong with it is that it’s “too good’. My husband absolutely loved it and used the juice over the extra cauliflower rice. You could also use dark meat if you prefer.
- 4 large chicken breasts
- 1/3 cup melted ghee, coconut oil, or avocado oil
- juice of 2 medium lemons
- 1 medium onion, chopped
- 1/3 cup chopped fresh cilantro
- 1/2 tsp salt
- 1/2 ground pepper
- 8 lemon slices
- chopped cilantro for garnish
Preheat the oven to 350. Grease a glass baking dish with a paleo approved fat (I used ghee). In a bowl, toss all ingredients except for the cilantro for garnish and the lemon slices. Put the chicken into the greased baking dish and then cover with the rest of the onion mixture. Top with lemon slices. Bake for 35-45 minutes (depending on thickness of the chicken breasts). Check to make sure that chicken is fully cooked before serving. Serve over cauliflower rice. Spoon the juices over the plated chicken and garnish with cilantro.