Charred Lemon Chicken Bowl with Creamy Cauliflower Rice, Sautéed Asparagus, and Dill Yogurt Dressing
An original, balanced lunch featuring pan-seared chicken finished with lightly caramelized lemon, served over creamy cauliflower rice, tender asparagus, and a fresh dill yogurt dressing. It offers bright citrus, herbal notes, and savory roasted flavors.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 600 g / 1.3 lb g diced chicken breast (diced medium)
- 2 unidades 2 units lemon (1 for juice and zest, 1 sliced finas)
- 45 ml 45 ml olive oil (divided)
- 12 g 12 g garlic (chopped finely and divided)
- 4 g 4 g smoked paprika
- 2 g 2 g dried oregano
- 8 g 8 g salt (or to taste, divided)
- 2 g 2 g black pepper (divided)
- 600 g 600 g riced cauliflower (fresh or congelada)
- 240 g 240 g plain Greek yogurt (divided)
- 30 g 30 g grated Parmesan cheese
- 340 g 340 g asparagus (2 in)
- 10 g 10 g fresh dill (chopped)
- 12 g 12 g chives (chopped)
- 10 g 10 g Dijon mustard
- 15 g 15 g butter
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, mix the chicken with 15 ml (1 tbsp) olive oil, the zest and juice of 1 lemon, half of the minced garlic, smoked paprika, dried oregano, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Let it rest for 10 minutes while you prepare the remaining components.
- 2
2. In another bowl, make the dressing by mixing 160 g (2/3 cup) Greek yogurt, fresh dill, Dijon mustard, half of the chives, 15 ml (1 tbsp) olive oil, a pinch of salt, and a pinch of pepper. Chill until ready to use.
- 3
3. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and cook the slices from the second lemon for 1 to 2 minutes per side until golden and lightly caramelized. Remove and set aside.
- 4
4. In the same skillet, cook the marinated chicken for 6 to 8 minutes, stirring occasionally, until nicely browned and it reaches a safe internal temperature of 165°F and 74°C. Add the charred lemon slices back in for the last 30 seconds to perfume the pan. Remove and keep covered.
- 5
5. In another large skillet or the same cleaned skillet, melt the butter with the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the rest of the garlic and cook for 30 seconds.
- 6
6. Add the riced cauliflower, 2 g (1/4 tsp) salt, and the remaining black pepper. Cook for 5 to 6 minutes, stirring, until tender and some moisture has evaporated. Lower the heat and stir in 80 g (1/3 cup) Greek yogurt and the Parmesan cheese until creamy. Cook 1 more minute without letting it boil.
- 7
7. In a separate skillet over medium-high heat, sauté the asparagus with a pinch of salt for 4 to 5 minutes until tender-crisp and bright green.
- 8
8. To serve, divide the creamy cauliflower rice among 4 bowls. Top with the chicken, charred lemon slices, and sautéed asparagus. Finish with the dill yogurt dressing and the remaining chives.
- 9
9. Serve immediately to enjoy the contrast between the hot chicken, creamy cauliflower rice, and cool fresh dressing.
Chef tips
For deeper color and roasted flavor, let the chicken sear undisturbed for the first 2 minutes in the skillet. Cauliflower rice turns out best if left uncovered so excess steam can escape.
Substitutions
You can substitute diced turkey for the chicken. Parmesan can be replaced with a similar aged hard cheese. If you do not have fresh dill, use a smaller amount of fresh parsley for a different but pleasant flavor profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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