Cauliflower Rice with Grilled Chicken and Spinach
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 cups fresh spinach leaves
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh lemon juice (optional for serving)
Fresh herbs (e.g., parsley or basil for garnish) 
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower. Break it into florets and place them in a food processor. Pulse until the cauliflower resembles rice grains. Set aside.
Next, season the chicken breasts with garlic powder, onion powder, salt, and pepper. Heat a grill pan or outdoor grill over medium-high heat and add 1 tablespoon of olive oil. Cook the chicken for about 6-7 minutes on each side or until fully cooked and no longer pink in the center. Once cooked, remove from heat and let the chicken rest for 5 minutes before slicing.
In a large skillet, add the remaining tablespoon of olive oil and heat over medium heat. Add the cauliflower rice to the skillet and sauté for 5-7 minutes, stirring occasionally, until the rice is tender but still firm. Season with a pinch of salt and pepper.
Add the spinach leaves to the skillet and cook for an additional 2-3 minutes, until the spinach wilts and is vibrant green.
To serve, divide the cauliflower rice and spinach mixture onto two plates. Top with sliced grilled chicken and drizzle with fresh lemon juice if desired. Garnish with fresh herbs for added flavor.
Enjoy this nutritious and diabetic-friendly meal that is low in carbs and sugar!
