Garlic Butter Chicken


2 boneless chicken breasts, cut lengthwise in half

½ cup grated parmesan

2 cloves garlic, grated

1 tsp Italian seasoning

1 tsp smoked paprika

4 tbsp butter

Salt and pepper to taste

Cauliflower Rice:

3 cups Cauliflower, riced

1 small onion, chopped

2 cloves minced garlic

2 tbsp chicken broth

1 lemon, squeezed for juice

¼ cup chopped parsley

Red pepper flakes, if desired

In a shallow bowl combine the parmesan cheese, Italian seasoning, paprika and salt and pepper to taste.

Stir to combine well

Season the four pieces of chicken with salt and pepper, then push each into the parmesan mix in the shallow bowl.

In a skillet, melt 2 tbsp butter and place the chicken into the skillet.

Cook to brown both sides and thoroughly cooked inside

Remove from the skillet and keep warm

In the same skillet, add the 2 tbsp butter, chopped onion and the minced garlic

While stirring, cook for one minute

Add the Cauliflower Rice to this skillet and cook for one minute

Mix in the chicken broth, the juice from one lemon and half of the parsley

Cook for two minutes then sprinkle in a little of the remaining Parmesan cheese

Return the chicken to the skillet, sprinkle with the remaining parsley and cook for an additional 2 minutes.

Add salt and pepper to taste

Serve chicken on top of the rice