top of page

Spring Chicken Skillet with Asparagus and Artichokes over Cauliflower Rice


Spring Chicken Skillet with Asparagus and Artichokes over Cauliflower Rice
Spring Chicken Skillet with Asparagus and Artichokes over Cauliflower Rice

From my perspective here in North Idaho, especially at the higher elevation of my house, the final snows are just melting away, and the early spring mud is beginning to firm under sunny skies. It's a perfect time to bring the freshness of the season into our kitchens. This Spring Chicken Skillet, packed with asparagus and artichokes and served over a bed of grain-free cauliflower rice, is a nutritious way to celebrate the arrival of warmer days. Combining vibrant flavors with hearty, healthful ingredients, this dish is a delicious tribute to the season's new beginnings, wherever you might be.


Ingredients


  • 4 boneless, skinless chicken breasts

  • 1 tbsp olive oil

  • 1 bunch of asparagus, trimmed and cut into thirds

  • 1 can of artichoke hearts, drained and quartered

  • 1 large head of cauliflower, riced

  • 2 cloves garlic, minced

  • Juice of 1 lemon

  • 2 tsp fresh rosemary, finely chopped

  • Salt and freshly ground black pepper, to taste

  • Fresh parsley, chopped (for garnish)


Directions


  1. Prepare the Cauliflower Rice: Wash and roughly chop the cauliflower head. Pulse in a food processor until it reaches a rice-like consistency. Set aside.

  2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, and place them in the skillet. Cook until golden and no longer pink in the center, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.

  3. Sauté the Vegetables:  In the same skillet, add a bit more olive oil if needed. Sauté the minced garlic and chopped rosemary until fragrant, about 1 minute. Add the asparagus and artichoke hearts, cooking until the asparagus is tender-crisp, about 4-5 minutes. 

  4. Simmer with Lemon: Return the chicken to the skillet. Squeeze fresh lemon juice over the skillet contents, stirring to combine all the flavors. Let simmer for an additional 2-3 minutes to allow the chicken to soak up the lemony sauce.

  5. Serve Over Cauliflower Rice: While the chicken and vegetables are simmering, heat a separate skillet over medium heat. Add the rice cauliflower and cook, stirring occasionally, until heated through and slightly crispy, about 5-7 minutes. Season the cauliflower rice with salt and pepper to taste.

  6. Plate Your Dish: Spoon a generous serving of cauliflower rice onto each plate. Top with a chicken breast and a portion of the asparagus and artichoke mixture. Garnish with fresh parsley.


Nutritional Spotlight:


This Spring Chicken Skillet is not just tasty—it’s also packed with nutrients. Asparagus is a great source of fiber, folate, and vitamins A, C, and K, supporting overall health and vitality. Artichokes are rich in antioxidants and fiber, which are beneficial for digestion and can help manage blood sugar levels. Cauliflower rice offers a light, satisfying alternative to traditional grains, loaded with vitamins C and K. Together with the anti-inflammatory benefits of rosemary, garlic, and lemon, this dish is a perfect blend of delicious and wholesome, ideal for a revitalizing spring meal.


Enjoy this delightful meal as you embrace the renewal and growth of spring around you and consider how the change of seasons might be unfolding in your own corner of the world.


 

Work with me 1:1 or get on the VIP list to join my group program Good Gut Good Life!


Want to join the VIP waitlist for the coming Good Gut Good Life program?




Recent Posts

See All

Comments


bottom of page