Keto Balsamic Aioli Grilled Chicken and Cauliflower

Tender chicken marinated in Italian herbs and savory garlic cauliflower rice are complimented by creamy balsamic aioli. Topped off with savory parmesan shavings and bright roasted red peppers for a satisfying meal.

Serves: 4
Prep time: 4 hours, for marinating
Cook time: 20 minutes

¼ cup + 2 tablespoons olive oil, divided
¼ cup red wine vinegar
1 lemon, juiced
2 garlic cloves, minced, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
4 boneless, skinless chicken breasts
4 cups cauliflower rice (or one head of cauliflower, processed into rice in a food processor)
¼ cup shaved Parmesan, for serving
½ cup roasted red peppers, for serving

Aioli
½ cup mayonnaise
2 tablespoons balsamic vinegar
1 garlic clove, minced
1 tablespoon lemon juice
Salt, to taste

1. In a baking dish or large seal-able plastic bag, combine ¼ cup of olive oil, vinegar, lemon juice, 1 garlic clove, basil, oregano, 1 teaspoon salt, and pepper. Add the chicken breasts, turn to coat fully, and let marinate for at least 4 hours and up to overnight.

2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the chicken from the marinade and place in the skillet. Cook the chicken for 9 minutes undisturbed. Then add a second tablespoon of olive oil and flip the chicken breasts. Cook for 6 more minutes, or until a thermometer reads 155°F. Remove the chicken from the heat and let rest for 5 minutes.

3. Meanwhile, heat the remaining 1 tablespoon of olive oil in the skillet. When the oil is hot, add the cauliflower rice and remaining minced garlic clove and cook, stirring, until tender, about 3 minutes.

4. To make the aioli, combine the mayonnaise, balsamic, garlic, lemon juice, and salt to taste in a small bowl. Mix until fully combined. Taste and adjust seasoning with more salt, lemon, or balsamic.

5. To serve, slice the chicken into ½ inch slices. Serve on top of cauliflower rice topped with Parmesan shavings, roasted red peppers, and balsamic aioli on the side.

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