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Creamy Lemon Chicken over Cauliflower Rice

Creamy Lemon Chicken over Cauliflower Rice – LOW CAL

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Course: Main Meals
Keyword: Week 2
Cooking Method: Stovetop
Recipe Type: Poultry, Quick Recipes
Servings: 2 servings
Calories: 468kcal


  • 5 oz chicken breasts skinless
  • 1 cup full fat canned coconut milk
  • ½ cup water
  • 4 cup spinach
  • 1 tbsp butter or olive oil
  • 2 tbsp lemon juice
  • 3 sprigs thyme
  • 1 tbsp garlic minced
  • 2 tbsp Fresh basil chopped
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 3 cup cauli rice


  • MELT butter in a large pan over medium/high heat. Season chicken breasts with sea salt and black pepper on each side. Brown chicken breasts in butter for 5 minutes. Flip chicken over and add garlic, brown 5 minutes longer.
  • ADD coconut milk, water, lemon juice, thyme, sea salt and black pepper. Use a spatula to gently scrape up any drippings from pan. Reduce heat to low and cook uncovered 15 minutes. Add spinach and basil. Cook an additional 5 minutes uncovered.
  • REMOVE sprigs of thyme. Serve over raw cauliflower rice (or if you like your cauli rice slightly cooked, saute in a pan for a few minutes to soften).


Calories: 468kcal | Carbohydrates: 14g | Protein: 39g | Fat: 28g | Fiber: 5g | Net Carbs: 9g