Searching for fresh, healthy dinner inspiration that won’t keep you in the kitchen for hours? Say hello to riced hearts of palm—the low-carb, gluten-free superstar that’s about to transform your weeknight meals. From cozy comfort bowls to vibrant summer salads, these 26 delicious recipes will have you falling in love with this versatile ingredient. Let’s dive in and discover your new favorite dish!
Creamy Riced Hearts of Palm Risotto
Escape heavy carbs without sacrificing creamy satisfaction. This risotto uses riced hearts of palm for a light, grain-free base. It cooks up fast and delivers that classic comfort in under 30 minutes.
Ingredients
– 2 (14 oz) cans hearts of palm, rinsed and thoroughly drained (look for “riced” or pulse in a food processor until rice-like)
– 1 tbsp olive oil (or avocado oil)
– 1/2 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1/2 cup dry white wine, such as Sauvignon Blanc (optional, substitute with additional broth)
– 2 cups low-sodium vegetable broth, kept warm in a separate saucepan
– 1/2 cup grated Parmesan cheese, plus more for serving
– 1/4 cup heavy cream (for extra richness, or half-and-half for a lighter version)
– 2 tbsp unsalted butter
– 1/4 cup chopped fresh parsley
– Salt and black pepper to taste
Instructions
1. Heat olive oil in a large skillet over medium heat until it shimmers.
2. Add chopped onion and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
4. Pour in the white wine, if using, and simmer for 2-3 minutes until the liquid is reduced by half.
5. Add the riced hearts of palm to the skillet and stir to coat with the onion mixture.
6. Pour in 1/2 cup of the warm vegetable broth and simmer, stirring frequently, until the liquid is mostly absorbed. Tip: Keep the broth warm to maintain a consistent cooking temperature for even absorption.
7. Continue adding the remaining broth in 1/2 cup increments, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 10-12 minutes total.
8. Once all broth is incorporated and the “risotto” has thickened, reduce heat to low.
9. Stir in the Parmesan cheese until melted and fully incorporated.
10. Add the heavy cream and butter, stirring continuously until the butter is melted and the mixture is creamy. Tip: Stirring constantly at this stage prevents the dairy from separating and ensures a silky texture.
11. Fold in the chopped parsley and season with salt and black pepper to taste. Tip: Taste before adding salt, as the broth and Parmesan already contribute saltiness.
12. Remove from heat and let stand for 2 minutes to allow flavors to meld. Keep this dish warm for immediate serving, as it’s best enjoyed fresh. The final texture is luxuriously creamy with a pleasant, slight bite from the hearts of palm.
Spicy Riced Hearts of Palm Stir-fry
Forget complicated grain substitutes—this spicy stir-fry uses riced hearts of palm for a satisfying low-carb meal that comes together in minutes. Fresh ingredients and bold seasonings create a dish that’s both vibrant and deeply flavorful. Follow these steps for a quick, restaurant-quality dinner at home.
Ingredients
– 2 (14 oz) cans hearts of palm, rinsed and finely chopped into rice-like texture (or use pre-riced hearts of palm to save time)
– 2 tbsp avocado oil, or any high-heat oil like grapeseed
– 1 medium yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 1 red bell pepper, diced (about 1 cup)
– 1–2 tbsp sriracha, adjust for preferred spice level
– 2 tbsp soy sauce, or tamari for gluten-free
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
– 2 green onions, thinly sliced for garnish
– 1 tbsp sesame seeds, for topping
Instructions
1. Heat avocado oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring frequently, until translucent and lightly browned at the edges, 4–5 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds—do not let it burn.
4. Add diced red bell pepper and cook until slightly softened but still crisp, 2–3 minutes.
5. Add riced hearts of palm and spread evenly in the pan. Cook undisturbed for 2 minutes to develop a slight sear.
6. Stir hearts of palm and continue cooking until any excess moisture evaporates, 3–4 minutes.
7. Pour in sriracha, soy sauce, and rice vinegar. Stir thoroughly to coat all ingredients.
8. Cook, stirring occasionally, until the sauce thickens and clings to the vegetables, 2–3 minutes.
9. Remove from heat and drizzle with toasted sesame oil. Toss to combine.
10. Transfer to serving bowls and garnish with sliced green onions and sesame seeds. Now you’ve got a dish with a tender-yet-firm texture that holds up beautifully to the spicy, umami-rich sauce. Next time, try stuffing it into lettuce wraps or topping with a fried egg for extra richness.
Riced Hearts of Palm Sushi Rolls
Escape boring rice bowls with these clever sushi rolls. Riced hearts of palm creates a surprisingly authentic texture while keeping things low-carb. You’ll have restaurant-quality rolls ready in under 30 minutes.
Ingredients
– 2 (14 oz) cans hearts of palm, drained
– 1 tbsp rice vinegar
– 1 tsp granulated sugar
– 4 nori sheets
– 1 small cucumber, julienned
– 1 avocado, sliced
– 4 oz imitation crab sticks, shredded
– 2 tbsp mayonnaise
– 1 tsp sriracha
– 1 tbsp soy sauce
– 1 tsp sesame seeds
Instructions
1. Place drained hearts of palm in a food processor and pulse 8-10 times until rice-like texture forms.
2. Transfer riced hearts of palm to a medium bowl.
3. Heat rice vinegar and sugar in a small saucepan over medium heat for 2 minutes until sugar dissolves.
4. Pour warm vinegar mixture over riced hearts of palm and stir to combine thoroughly.
5. Lay one nori sheet shiny-side down on a bamboo sushi mat.
6. Spread ¼ of the riced hearts of palm mixture evenly over the nori, leaving 1-inch border at the top.
7. Arrange cucumber strips, avocado slices, and shredded crab horizontally across the bottom third of the rice layer.
8. Lift the bottom edge of the mat and firmly roll away from you, applying even pressure.
9. Moisten the top border with water and complete the roll to seal.
10. Repeat steps 5-9 with remaining ingredients to make 4 rolls.
11. Mix mayonnaise and sriracha in a small bowl until fully combined.
12. Use a sharp knife to slice each roll into 8 even pieces, wiping blade between cuts.
13. Arrange sliced rolls on a serving plate.
14. Drizzle spicy mayo over the arranged rolls.
15. Sprinkle sesame seeds over the finished rolls.
16. Serve immediately with soy sauce for dipping.
Serve these rolls immediately for the best texture—the hearts of palm maintains a satisfying chew without becoming mushy. The tangy vinegar seasoning cuts through the creamy avocado and spicy mayo beautifully. Try serving them as appetizer bites or packing them for a impressive lunch that won’t get soggy.
Herbed Riced Hearts of Palm Pilaf
Ready for a grain-free side that doesn’t skimp on flavor? Riced hearts of palm create a light, satisfying base that absorbs herbs beautifully. This pilaf comes together quickly for a versatile weeknight option.
Ingredients
– 2 (14 oz) cans hearts of palm, rinsed and drained
– 2 tbsp olive oil (or avocado oil)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1/2 cup vegetable broth
– 1 tbsp fresh lemon juice
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh dill, chopped
– 1/2 tsp dried thyme
– 1/4 tsp black pepper
– 1/4 tsp salt (adjust to taste)
Instructions
1. Place rinsed hearts of palm in a food processor and pulse 5-6 times until rice-like texture forms.
2. Heat olive oil in a large skillet over medium heat for 1 minute until shimmering.
3. Add diced onion and cook for 4-5 minutes until translucent, stirring occasionally.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add riced hearts of palm to the skillet and cook for 3 minutes, stirring constantly.
6. Pour in vegetable broth and bring to a simmer.
7. Reduce heat to low, cover skillet, and cook for 8 minutes until liquid is absorbed.
8. Remove skillet from heat and stir in lemon juice.
9. Fold in chopped parsley, dill, thyme, black pepper, and salt until evenly distributed.
10. Let pilaf rest for 2 minutes before serving to allow flavors to meld.
Crunchy yet tender, this pilaf offers bright herbal notes with a subtle tang from lemon. Consider stuffing it into bell peppers before baking at 375°F for 20 minutes. The texture holds up beautifully alongside grilled chicken or fish.
Riced Hearts of Palm and Vegetable Paella
Craving a grain-free twist on paella? This version swaps rice for hearts of palm, creating a light yet satisfying dish packed with vegetables. It comes together quickly for a vibrant weeknight meal that feels special enough for guests.
Ingredients
– 2 tbsp olive oil (or avocado oil)
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup cherry tomatoes, halved
– 2 (14 oz) cans hearts of palm, rinsed and drained
– 1 tsp smoked paprika
– 1/2 tsp turmeric
– 1/4 tsp saffron threads, crushed
– 2 cups vegetable broth
– 1/2 cup frozen peas
– 1/4 cup chopped parsley
– Salt to taste
Instructions
1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add sliced bell pepper and cook for 4 minutes until slightly softened.
5. Place halved cherry tomatoes cut-side down and cook for 2 minutes until lightly charred.
6. Pulse hearts of palm in a food processor 5-6 times until rice-like texture forms.
7. Add hearts of palm “rice” to skillet and cook for 3 minutes, stirring constantly.
8. Sprinkle smoked paprika, turmeric, and crushed saffron over mixture, stirring for 30 seconds to toast spices.
9. Pour in vegetable broth and bring to a simmer.
10. Reduce heat to low, cover, and cook for 12 minutes until liquid is mostly absorbed.
11. Stir in frozen peas and cook uncovered for 2 minutes until heated through.
12. Remove from heat and fold in chopped parsley.
13. Season with salt to taste and let rest for 3 minutes before serving.
Firm yet tender hearts of palm hold their shape beautifully against the rich saffron-infused broth. The vegetables provide bright pops of sweetness that balance the smoky paprika notes. Serve directly from the skillet with lemon wedges for squeezing over top, or top with pan-seared shrimp for extra protein.
Cheesy Riced Hearts of Palm Casserole
Baked to golden perfection, this cheesy casserole transforms hearts of palm into a satisfying low-carb alternative. Its creamy texture and rich flavor make it an ideal comfort food for weeknight dinners. You’ll appreciate how quickly it comes together with minimal prep work.
Ingredients
– 2 (14 oz) cans hearts of palm, drained and riced
– 1 cup shredded sharp cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 1/4 cup mayonnaise
– 2 large eggs, beaten
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp dried parsley
– 1/2 tsp paprika
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F and grease an 8×8 inch baking dish with olive oil.
2. Rice the hearts of palm by pulsing in a food processor until they resemble rice grains, being careful not to over-process into mush.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
4. Sauté chopped onion for 3-4 minutes until translucent and fragrant.
5. Add minced garlic and cook for 1 minute until aromatic but not browned.
6. Transfer the riced hearts of palm to the skillet and cook for 5 minutes, stirring occasionally to remove excess moisture.
7. In a large bowl, whisk together heavy cream, mayonnaise, and beaten eggs until fully combined.
8. Stir in both cheddar and Parmesan cheeses, reserving 2 tablespoons of cheddar for topping.
9. Add the cooked hearts of palm mixture to the cream base and mix thoroughly.
10. Season with dried parsley, paprika, black pepper, and salt, folding to distribute evenly.
11. Spread the mixture evenly into the prepared baking dish using a spatula.
12. Sprinkle the reserved cheddar cheese over the top for a golden crust.
13. Bake at 375°F for 25-30 minutes until the edges are bubbly and the top is golden brown.
14. Let the casserole rest for 5 minutes before serving to allow it to set properly.
Notice how the casserole develops a crisp, cheesy crust while maintaining a moist, rice-like interior beneath. The hearts of palm provide a satisfying texture similar to rice without the carbs. For a complete meal, serve alongside roasted vegetables or top with crispy bacon bits for added crunch.
Garlic and Lemon Riced Hearts of Palm
This garlic and lemon riced hearts of palm delivers big flavor with minimal effort. The dish comes together quickly for a satisfying low-carb alternative to traditional rice. Toss in fresh herbs at the end for a bright finish.
Ingredients
– 2 (14 oz) cans hearts of palm, drained and rinsed
– 3 tbsp olive oil, or avocado oil
– 4 cloves garlic, minced
– 1 lemon, juiced (about 3 tbsp)
– 1/4 cup fresh parsley, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp red pepper flakes, optional for heat
Instructions
1. Place drained hearts of palm in a food processor.
2. Pulse 8-10 times until pieces resemble rice grains, being careful not to over-process into mush.
3. Heat olive oil in a large skillet over medium heat for 1 minute.
4. Add minced garlic and cook for 30 seconds until fragrant but not browned.
5. Add riced hearts of palm to the skillet, spreading in an even layer.
6. Cook undisturbed for 3 minutes to develop light browning on the bottom.
7. Stir and continue cooking for another 3-4 minutes until heated through.
8. Squeeze fresh lemon juice directly over the mixture.
9. Season with salt, black pepper, and optional red pepper flakes.
10. Stir to combine all ingredients thoroughly.
11. Remove skillet from heat and fold in chopped parsley.
12. Taste and adjust seasoning if needed before serving.
Serve immediately while warm for the best texture. The hearts of palm maintain a slight bite while absorbing the bright lemon and garlic flavors. Try topping with grilled shrimp or serving alongside roasted chicken for a complete meal.
Riced Hearts of Palm with Pesto and Cherry Tomatoes
Never tried hearts of palm rice? This low-carb alternative cooks up fluffy and mild, perfect for soaking up vibrant pesto flavors. Quickly sautéed with sweet cherry tomatoes, it makes a satisfying grain-free meal in under 20 minutes.
Ingredients
– 2 (14 oz) cans hearts of palm, drained and rinsed
– 2 tbsp olive oil (or avocado oil)
– 1 pint cherry tomatoes, halved
– 1/3 cup prepared basil pesto (store-bought or homemade)
– 1/4 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 2 tbsp grated Parmesan cheese (optional garnish)
– Fresh basil leaves for garnish
Instructions
1. Pulse hearts of palm in a food processor until rice-like texture forms, about 10-12 pulses.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add hearts of palm rice and sauté for 4-5 minutes until moisture evaporates.
4. Add cherry tomatoes and cook for 3-4 minutes until skins begin to wrinkle.
5. Stir in pesto until evenly distributed, about 1 minute.
6. Season with salt and pepper, cooking 1 more minute to blend flavors.
7. Remove from heat and garnish with Parmesan and fresh basil.
Fluffy yet substantial, the hearts of palm rice provides a neutral base that lets the herbaceous pesto shine. Serve it warm as a main dish with grilled chicken, or chill it for a refreshing grain-free salad—the tomatoes burst with sweetness against the savory pesto backdrop.
Riced Hearts of Palm and Shrimp Skillet
You’ve probably tried cauliflower rice, but riced hearts of palm offers a lighter, more neutral base that perfectly complements seafood. This one-pan wonder comes together in under 20 minutes for a satisfying low-carb meal. Yield: 4 servings.
Ingredients
– 1 lb raw shrimp, peeled and deveined (thaw if frozen)
– 2 (14 oz) cans hearts of palm, drained and riced (or pre-riced)
– 1 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced
– 1/2 cup diced yellow onion
– 1/2 cup diced red bell pepper
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes (adjust to heat preference)
– 2 tbsp fresh lemon juice
– 1/4 cup chopped fresh parsley
– Salt and black pepper to taste
Instructions
1. Pat shrimp dry with paper towels and season with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
4. Transfer shrimp to a plate, leaving any oil in the skillet.
5. Add onion and bell pepper to the skillet and cook for 3 minutes until slightly softened.
6. Stir in garlic and cook for 30 seconds until fragrant.
7. Add riced hearts of palm, smoked paprika, and red pepper flakes, stirring to combine.
8. Cook for 5 minutes, stirring occasionally, until hearts of palm are heated through and any excess moisture evaporates.
9. Return shrimp to the skillet and toss to combine.
10. Remove from heat and stir in lemon juice and parsley.
11. Taste and adjust seasoning with additional salt or pepper if needed.
Light and fluffy with a subtle briny note, the hearts of palm rice soaks up the smoky paprika and bright lemon. Leftovers hold up well for lunch the next day—try stuffing the mixture into lettuce cups for a crunchy, low-carb wrap.
Riced Hearts of Palm Stuffed Peppers
Whip up these vibrant stuffed peppers when you want something satisfying yet light. Riced hearts of palm creates a rice-like texture without the grains. They bake up tender with a cheesy, herby filling that’s naturally gluten-free.
Ingredients
– 4 large bell peppers, any color (halved lengthwise, seeds removed)
– 2 (14-ounce) cans hearts of palm, drained and rinsed (riced or finely chopped)
– 1 cup marinara sauce (no sugar added preferred)
– 1 cup shredded mozzarella cheese, divided (part-skim works)
– 1/4 cup grated Parmesan cheese
– 1 large egg, lightly beaten (helps bind filling)
– 2 tablespoons olive oil (or avocado oil)
– 1 teaspoon dried oregano (or 1 tbsp fresh)
– 1/2 teaspoon garlic powder
– 1/4 teaspoon red pepper flakes (optional, for heat)
– 1/4 teaspoon black pepper
Instructions
1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Slice bell peppers in half lengthwise and remove all seeds and membranes.
3. Arrange pepper halves cut-side up in the prepared baking dish.
4. In a large bowl, combine riced hearts of palm, marinara sauce, 3/4 cup mozzarella, Parmesan, egg, olive oil, oregano, garlic powder, red pepper flakes, and black pepper.
5. Mix filling until fully combined—the egg will help it hold together when baked.
6. Spoon filling evenly into each pepper half, pressing down gently.
7. Top each stuffed pepper with remaining 1/4 cup mozzarella cheese.
8. Cover dish tightly with foil and bake at 375°F for 25 minutes.
9. Remove foil and bake uncovered for another 10–15 minutes, until peppers are tender and cheese is golden.
10. Let peppers rest for 5 minutes before serving—this helps the filling set.
Ready to serve straight from the oven, these peppers offer a firm-yet-tender bite with a savory, cheesy interior. The hearts of palm mimic rice’s texture while keeping things low-carb. For a fresh twist, top with chopped basil or serve over a bed of arugula.
Thai-Inspired Riced Hearts of Palm Curry
Hearts of palm transform into a satisfying rice alternative in this vibrant curry. This Thai-inspired dish comes together quickly with pantry staples. You’ll love the creamy coconut sauce and tender vegetables.
Ingredients
– 2 (14 oz) cans hearts of palm, drained
– 1 tbsp coconut oil (or any neutral oil)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 red bell pepper, sliced
– 2 tbsp red curry paste
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup vegetable broth
– 1 tbsp fish sauce (or soy sauce for vegan)
– 1 tbsp lime juice
– ¼ cup fresh basil leaves
– ¼ cup fresh cilantro
Instructions
1. Pulse hearts of palm in a food processor until rice-like texture forms, about 10 pulses.
2. Heat coconut oil in a large skillet over medium-high heat until shimmering.
3. Add diced onion and cook for 3 minutes until translucent.
4. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
5. Stir in sliced bell pepper and cook for 2 minutes until slightly softened.
6. Add red curry paste and cook for 1 minute, stirring constantly to toast the spices.
7. Pour in coconut milk and vegetable broth, scraping any browned bits from the bottom.
8. Bring mixture to a simmer, then reduce heat to maintain gentle bubbles.
9. Cook for 8 minutes, stirring occasionally, until sauce slightly thickens.
10. Stir in riced hearts of palm and cook for 3 minutes until heated through.
11. Remove from heat and stir in fish sauce and lime juice.
12. Fold in fresh basil and cilantro just before serving.
But the texture shines with tender-crisp vegetables against the surprisingly rice-like hearts of palm. The creamy coconut curry carries just enough heat from the red paste, balanced by bright lime and herbs. Serve it in hollowed-out bell peppers or over zucchini noodles for a complete low-carb meal.
Mexican Riced Hearts of Palm Taco Bowls
Filling yet surprisingly light, these taco bowls swap traditional rice for shredded hearts of palm. They come together quickly for a satisfying weeknight meal. Customize toppings to suit your taste preferences.
Ingredients
– 2 (14 oz) cans hearts of palm, drained and shredded with forks (should resemble rice texture)
– 1 tbsp olive oil (or avocado oil)
– 1 small yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 tbsp taco seasoning (use store-bought or homemade blend)
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup frozen corn, thawed
– 4 large lettuce leaves (butter or romaine work well)
– 1 avocado, sliced
– ¼ cup cilantro, chopped (optional for garnish)
– Lime wedges for serving
Instructions
1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and cook for 4-5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add shredded hearts of palm and taco seasoning, stirring to coat evenly.
5. Cook mixture for 6-8 minutes, stirring frequently, until hearts of palm are heated through and slightly browned.
6. Mix in black beans and corn, cooking for 2-3 minutes until warmed.
7. Arrange lettuce leaves in four bowls to form bases.
8. Divide heart of palm mixture evenly among lettuce bowls.
9. Top each bowl with avocado slices and chopped cilantro.
10. Serve immediately with lime wedges on the side.
Just tender enough to mimic rice’s texture while keeping its slight crunch, the hearts of palm base absorbs the taco seasoning beautifully. The cool lettuce and creamy avocado balance the spiced filling perfectly. For extra heat, drizzle with your favorite hot sauce or add pickled jalapeños.
Riced Hearts of Palm with Grilled Chicken
Efficient and satisfying, this riced hearts of palm dish offers a low-carb alternative to traditional grains. Grilled chicken adds lean protein for a complete meal that comes together in under 30 minutes. The combination creates a light yet filling dinner perfect for busy weeknights.
Ingredients
– 2 (14-oz) cans hearts of palm, drained (look for firm, not mushy texture)
– 1 lb boneless, skinless chicken breasts (pounded to even thickness)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 cup chopped fresh parsley
– 1 lemon, cut into wedges
– Salt and black pepper (use coarse salt for better seasoning)
Instructions
1. Preheat your grill or grill pan to medium-high heat (400°F).
2. Pat chicken breasts dry with paper towels to ensure even browning.
3. Rub chicken with 1 tablespoon olive oil, coating all surfaces.
4. Season chicken evenly with garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Place chicken on the hot grill and cook for 6-7 minutes without moving to develop grill marks.
6. Flip chicken and cook for another 6-7 minutes until internal temperature reaches 165°F.
7. Remove chicken from grill and let rest for 5 minutes to redistribute juices.
8. While chicken rests, drain hearts of palm and pat dry with paper towels.
9. Use a box grater or food processor to rice the hearts of palm into rice-like grains.
10. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
11. Add riced hearts of palm to the skillet and cook for 3-4 minutes, stirring occasionally.
12. Season hearts of palm with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
13. Stir in chopped parsley and cook for 1 more minute.
14. Slice grilled chicken against the grain into 1/2-inch thick pieces.
15. Serve riced hearts of palm topped with sliced chicken and lemon wedges.
Remarkably light yet satisfying, the riced hearts of palm has a firm, rice-like texture without the heaviness of grains. The smoky grilled chicken pairs perfectly with the subtle tang from fresh lemon juice. For a colorful variation, stir in diced cherry tomatoes or top with avocado slices right before serving.
Conclusion
These terrific riced hearts of palm recipes offer endless possibilities for delicious, low-carb meals. We hope this collection inspires you to get creative in the kitchen! Try your favorites and let us know which ones you love in the comments below. Don’t forget to share this roundup on Pinterest to help other home cooks discover these amazing recipes.
