Cauliflower Rice with Grilled Chicken
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Ingredients
1 medium head of cauliflower
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup chopped spinach
2 tablespoons chopped fresh parsley
Juice of half a lemon 
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower, and cut it into florets. Place the florets in a food processor and pulse until they resemble rice grains. Set aside.
In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper. Brush the mixture over both sides of the chicken breasts.
Preheat a grill or grill pan over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they’re cooked through and have nice grill marks. Remove from the grill and let them rest for a few minutes before slicing.
While the chicken is resting, heat a non-stick skillet over medium heat. Add the riced cauliflower and sauté for about 5-7 minutes, stirring occasionally, until it is tender. Add the chopped spinach and continue to cook for an additional 2-3 minutes, just until the spinach wilts.
Remove the skillet from the heat, and add the lemon juice and parsley, stirring to combine.
To serve, place a generous scoop of cauliflower rice on each plate and top with sliced grilled chicken. Enjoy your nutritious and satisfying meal.
