rosemary lemon chicken with broccoli-cauliflower rice, a clean weeknight main

Marinating this chicken takes 5 minutes at the counter tonight, and tomorrow the actual work is already done. That trade matters on AIP, where so much of dinner still has to be built from scratch. Whisk the lemon and rosemary together before bed, or in the morning before you leave for the day, and by dinnertime all that is left is a hot pan and a few minutes of stirring rice you made from vegetables instead of grain.

Chicken breast gives you a lean, straightforward protein your body draws on to rebuild tissue day after day. The broccoli and cauliflower riced underneath are rich in vitamin C, which your body spends when it manufactures collagen, the material that gives your gut lining its structure while it repairs.

Scatter fresh rosemary over the top before you sit down, and let a 5-minute dinner still look like something you made on purpose. That counts for more than it seems to on a long day.

Ingredients

For the chicken:

• 2 lb boneless skinless chicken breasts
• 1/2 cup olive or avocado oil
• 1 lemon, juice and zest
• 1 tbsp fresh rosemary, chopped, or 2 tsp dried
• 4 cloves garlic, minced
• 1/2 tsp sea salt

For the broccoli-cauliflower rice:

• 1 small head broccoli, riced, about 2 to 3 cups
• 1 small head cauliflower, riced, about 2 to 3 cups
• 2 cloves garlic, minced
• 2 tbsp coconut aminos
• 2 tbsp olive or avocado oil
• 1/2 tsp sea salt

Method

Whisk the oil, lemon juice and zest, rosemary, minced garlic, and salt in a bowl. Add the chicken breasts and turn to coat them well. Let them marinate for at least 30 minutes, or cover and refrigerate up to overnight for deeper flavor.

Heat a grill or a sheet pan in a hot oven. Cook the chicken until it is cooked through and the juices run clear, turning once, about 15 to 20 minutes depending on thickness. Let it rest a few minutes before slicing.

While the chicken cooks, warm the oil in a skillet over medium heat. Add the minced garlic and stir for under a minute, until fragrant. Add the riced broccoli and cauliflower along with the coconut aminos and salt. Stir often and cook until the rice is just tender and lightly toasted, about 5 to 8 minutes. Do not overcook it or it turns to mush.

Slice the chicken and serve it over the warm broccoli-cauliflower rice.

*Adapted from thrivingonpaleo.com*