Blackened Chicken with Cauliflower Grits and Lemon Pan Sauce

This Southern-inspired dinner gets a healthy makeover with creamy cauliflower grits. The cauliflower rice is cooked until tender and mixed with Monterey Jack cheese and cream cheese for a rich, comforting texture that mimics traditional grits. Meanwhile, the chicken cutlets are coated in a bold blackening spice blend and seared to perfection.

A bright lemon pan sauce ties everything together, adding a tangy contrast to the smoky spice. Roasted green beans complete the plate, making this a satisfying, low-carb meal that doesn’t skimp on flavor.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Cauliflower RiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil.
2. Trim the ends of the green beans and place them on the prepared baking sheet. Drizzle with a little cooking oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes, until tender and slightly charred.
3. While the green beans roast, pat the chicken cutlets dry with paper towels. Season both sides with salt, pepper and the blackening spice.
4. Heat a large skillet over medium-high heat and add 1 tablespoon of cooking oil. Once hot, add the chicken cutlets and cook for 3-4 minutes per side, until blackened and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside.
5. Reduce the heat to medium. Add the butter to the skillet and let it melt. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the chicken stock concentrate and the juice from half the lemon, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 1-2 minutes, then remove from heat.
6. In a separate medium saucepan, combine the cauliflower rice with 2 tablespoons of water. Cook over medium heat, stirring occasionally, for 4-5 minutes until tender. Stir in the cream cheese and Monterey Jack cheese until melted and creamy. Season with salt and pepper to taste.
7. To serve, spoon the cauliflower grits onto plates. Top with the blackened chicken and drizzle with the lemon pan sauce. Serve the roasted green beans on the side. Garnish with lemon wedges if desired.

Recipe Tips

FAQ

Can I use frozen cauliflower rice?

Yes, frozen cauliflower rice works well. Thaw and drain any excess moisture before cooking.

What can I substitute for blackening spice?

You can make your own blend with paprika, cayenne, garlic powder, onion powder, thyme and oregano.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.