GARLIC BUTTER CHICKEN WITH PARMESAN CAULIFLOWER RICE

Chicken is crispy on the outside and so tender and juicy on the inside! ????

 

Ingredients:

2 Chicken Breasts, halved

1/2 Cup Parmesan Cheese

Salt/pepper

2 Large Garlic Cloves, grated

1 Tsp Paprika

1 Tsp Italian Seasoning

4 Tbls Butter

 

Cauliflower Rice:

1 Medium Cauliflower, riced (cut cauliflower into chunks, including the cores. Place in food processor and pulse until the cauliflower resembles the texture of rice)

1 Medium Onion, chopped

2 Large Garlic Cloves, minced

1 Vegetable Stock Pot

Juice of 1 Lemon

1 Tsp Schwartz Piri Piri Seasoning

1/4 Cup Fresh Parsley, chopped

 

Method:

With a meat mallet slightly flatten the thick part of the breast.

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

In a skillet melt 2 tablespoons butter over medium heat. Sear the chicken from both sides and transfer to a small shallow baking dish. Add a little water to the dish and bake in oven 200C/400F for 15 minutes or until chicken is cooked through.

Whilst the chicken is cooking prepare the cauliflower rice.

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

Add the riced cauliflower and stir to mix until well coated, cook for 1 minute.

Stir in the vegetable stock pot, piri seasoning and half of the parsley. Cook for 1 minute then add the lemon juice and a few sprinkles of remaining parmesan cheese.

Stir in remaining parsley and serve with ready baked chicken.

Enjoy!