Garlic Butter Chicken with Parmesan, Cauliflower & Rice
Garlic butter chicken with Parmesan, cauliflower, and rice in a rich garlic butter sauce, served with flavorful cauliflower and rice.
[adrotate group="2"] [adrotate group="4"]- 2 Chicken Breasts (halved)
- ½ Cup Parmesan Cheese
- Salt & pepper
- 2 Large Cloves Garlic (grated)
- 1 Tsp Paprika
- 1 Tsp Italian Seasoning
- 4 Tbsp Butter
- 1 Medium Cauliflower (riced)
- 1 Medium Onion (chopped)
- 2 Large Cloves Garlic (minced)
- 1 Vegetable Stock Pot
- 1 Tsp Schwartz Piri Piri Seasoning
- ¼ Cup Fresh Parsley (chopped)
- Juice of 1 Lemon
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 & pepper; dredge in the parmesan mixture; shake extra and set aside.
In a skillet melt 2 tablespoons butter over medium heat. Sear 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.
Cut cauliflower into chunks, including the cores. Place in a food processor and pulse until the cauliflower resembles the texture of rice
In a 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!