Parmesan Chicken with Buttery Cauliflower Rice
Ingredients
- 1 boneless, skinless chicken breast sliced in half
- ¼ cup Parmesan cheese grated, plus extra over the finished dish
- Salt and fresh cracked black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp Italian seasoning
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 bag frozen cauliflower rice (10 oz)
- ¼ cup onion- chopped
- 1 large cloves garlic minced
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- Red pepper flakes optional, to taste
- 1 Tbsp fresh parsley- coarsely chopped
Instructions
- Combine parmesan cheese, garlic powder, paprika, and Italian seasoning. Season the chicken breasts with salt and pepper, and dredge both sides in the parmesan mixture.
- In a large non-stick skillet, heat the olive oil over medium heat. Cook chicken until golden on each side, about 5 minutes for each side. Transfer to a plate.
- In the same pan, melt the butter. Sauté the onion for about 5 minutes until softened. Add the garlic. Cook and stir for one minute.
- Microwave the riced cauliflower for 3 to 3 ½ minutes. The package directions will instruct to microwave for longer, but it will finish in the skillet.
- Add the riced cauliflower to the skillet and stir to mix everything together well and coat in melted butter. Cook, stirring regularly for 1 minute.
- Stir in the lemon juice, zest, and red pepper flakes. Nestle the chicken over the rice. Cook until the chicken is cooked through. You can cover the skillet to speed up this process.
- Serve immediately, sprinkled with additional parmesan cheese and fresh parsley.