Parmesan Garlic Butter Chicken with Cauliflower Rice

For the chicken:

In a shallow plate, combine parmesan cheese, grated garlic, paprika, and Italian seasoning. Season the chicken breasts with salt and pepper; coat in the parmesan mixture; shake off excess and set aside.

In a skillet, melt 2 tablespoons of butter over medium-high heat. Cook chicken breasts until golden on each side and cooked through – about 3-4 minutes for each side, depending on the thickness of your chicken breasts. Transfer to a plate and set aside.

For the cauliflower rice:

In the same pan, melt 2 tablespoons of butter. Sauté the garlic and onion for 1 minute until fragrant.

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 2 tablespoons stock, about half the parsley, and lemon zest. Cook the cauliflower rice for one minute to reduce juices then add the lemon juice and a few sprinkles of leftover parmesan cheese.

Adjust seasoning as needed. Stir in the remaining parsley. Return chicken breasts over cauliflower rice and reheat quickly. Serve your parmesan chicken with fresh cracked black pepper, red chili pepper flakes, and more parmesan. Enjoy!