Made by Ebony Cierra

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A low-carb, keto-friendly twist on a classic! This Spicy Chicken Scampi is bursting with flavor from garlic, white wine, lemon, and fresh herbs, all served over cauliflower rice for a delicious and healthy meal.

Ingredients:

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•   1 lb chicken thighs (boneless, skinless )
•   1 tbsp olive oil
•   1 tsp Pink Himalayan Salt All Purpose Seasoning (McCormick )
•   1/2 tsp onion powder
•   1/2 tsp smoked paprika
•   1/2 small onion (or 2 shallots, diced)
•   4-6 cloves garlic (minced)
•   1/2 tsp salt (to taste)
•   1/2 tsp black pepper (to taste)
•   1/2 tsp red pepper flakes (to your spice preference)
•   1/2 cup dry white wine
•   1/2 lemon (juiced)
•   2 tbsp fresh parsley (chopped)
•   2 tbsp basil (chopped)
•   2 tbsp butter
•   1/4 cup grated parmesan (for garnish)
•   1 cup cauliflower rice (for serving)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Prep the chicken:
   Pat chicken thighs dry and cut into bite-size cubes.
2. Season:
   Drizzle olive oil and season generously with the all-purpose seasoning, onion powder, and smoked paprika.
3. Cook the chicken:
   Sear in a hot skillet until fully cooked, then remove and set aside.
4. Make the sauce base:
   In the same skillet, add diced onions or shallots and sauté until translucent. Add minced garlic, red pepper flakes, salt, and pepper, and a splash more olive oil if needed.
5. Deglaze:
   Pour in the dry white wine, scraping up any brown bits. Let simmer for 1–2 minutes.
6. Brighten it up:
   Add lemon juice, zest, fresh parsley, and basil. Simmer until fragrant.
7. Finish:
   Stir in butter until melted. Let it thicken a bit for more body to the sauce.
8. Serve up:
   Add the chicken back in and mix everything together. Serve over cauliflower rice and garnish with freshly grated Parmesan.

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