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
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