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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken and Parmesan Cauliflower Rice Recipe

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This recipe for Chicken and Parmesan Cauliflower Rice, by , is from Ann's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



4 6 ounces cooked skinless chicken breast
Cup reduced fat parmesan cheese
1 clove garlic
Teaspoon paprika
Teaspoon Italian seasoning
2 Tablespoons butter
3 Cups cauliflower rice
Cup onion
2 Tablespoon vegetable stock
Cup fresh chopped parsley

The Chicken

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

In a large skillet melt 1 tablespoons of butter over medium-high heat. Cook chicken until golden on each side and cooked through about 3-4 minutes for each side, depending on the thickness of your chicken. Transfer to a plate.

The cauliflower rice

In the same pan, melt 1 tablespoons of butter. Fry the garlic and onion for 1 minute until fragrant be careful not to burn.

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 vegetable stock, about half the parsley, and lemon zest. Cook for one minute to reduce juices then add the lime juice and a few sprinkles of leftover parmesan cheese, if you like.

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

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Number Of Servings:




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