Low Carb Parmesan Chicken & Garlic Cauli Rice Skillet

 INGREDIENTS

Chicken Tenders:

• 1 lb boneless, skinless chicken tenders
• 1/4 cup + 2 Tbsp fresh grated parmesan cheese
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/4 tsp onion powder
• 1/4 tsp each of salt & pepper
• 2 Tbsp butter

Cauliflower Rice:

1. 12 oz bag riced cauliflower, steamed/cooked
2. 1 Tbsp butter
3. 2 garlic cloves, minced
4. 2 Tbsp chicken stock
5. 2 Tbsp fresh parsley, chopped
6. 1 Tbsp fresh grated parmesan cheese
7. Pinch cayenne pepper, optional
8. 1/4 cup shredded mozzarella cheese

METHOD

1. Combine chicken ingredients (except for butter) in a medium bowl or on a plate. Dredge the chicken tenders in the mixture.
2. Melt 2 Tbsp butter in a skillet over med-high heat. Cook chicken until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
3. Carefully wipe excess grease from skillet with paper towels. Lower heat to medium. Melt 1 Tbsp of butter and saute garlic until fragrant. Add in cooked cauliflower rice and stir together.
4. Stir in chicken stock and parsley. Reduce for a minute or so until liquid is absorbed. Sprinkle in 1 Tbsp grated parmesan cheese and a pinch of cayenne pepper.
5. Return cooked chicken to the skillet and place over cauli rice. Top with mozzarella cheese, cover and allow to melt. Sprinkle with more parsley. Enjoy!