Sumac and Lemon Chicken Skillet
Servings 2
Ingredients
Chicken
- 2 chicken breasts
- 1 lemon juiced (about 4 tbsp)
- 4 cloves garlic finely chopped
- 2 tbsp sumac
- 2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/4 tsp cinnamon
- salt and pepper to taste
Cauliflower Rice
- 1/3 cup sliced almonds or any nuts
- 2 tsp ghee
- 3 cups riced cauliflower
- 1/2 tsp garlic powder
- 1/4 tsp turmeric powder
- 1/2 tsp crushed red pepper optional
- salt to taste
- 1/4 lemon juiced (about 1 tbsp)
- 1/4 cup fresh parsley
- 1/4 cup chopped fresh mint
- 2 scallions chopped
- 1/3 cup chopped dates or dried compatible cranberries or raisins
Optional garnish
- lemon slices
- fresh chopped parsley
- pomegranate seeds
Instructions
- MARINATE the chicken in 1/2 tbsp of olive oil along with your lemon juice and spices for 45 minutes up to 5 hours.
- HEAT a heavy-bottomed skillet or pan on medium heat, and add your remaining olive oil. Once oil is hot, add chicken breast and allow to cook for 6 to 8 minutes. Flip the chicken and cook the second side until well browned and cooked through (internal temperature of 165ºF).
- REMOVE your chicken from the pan and cover to lock in the juices.
- ADD the almonds to the skillet and stir them around the pan until they are fragrant and lightly toasted. This should take 2 to 3 minutes. Transfer the toasted almonds to a bowl and save for later.
- RETURN the skillet to the heat and add the ghee. When the ghee is melted and hot, stir in the cauliflower rice, turmeric, garlic powder, crushed red pepper, and salt. Cook, stirring occasionally, until the cauliflower rice starts to turn light brown in places. This should take about 7 to 10 minutes.
- STIR in the lemon juice, fresh herbs, toasted almonds, and chopped dates. Taste and adjust seasoning to taste.
- ADD back your chicken, cover, and let everything cook for 5 minutes.
- TURN off heat, garnish, and enjoy.