Cauliflower Rice with Grilled Chicken and Veggies
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
1 medium head of cauliflower, grated into rice-sized pieces
2 boneless, skinless chicken breasts
1 cup bell peppers, chopped (mix of red, green, and yellow)
1 cup zucchini, diced
1 cup broccoli florets
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving) 
Instructions
1. Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower and cut it into quarters. Using a food processor or grater, pulse or grate the cauliflower until it resembles rice grains. Set aside.
2. Preheat the grill or a grill pan over medium-high heat. Lightly oil the grate with a paper towel dipped in olive oil to prevent sticking.
3. In a bowl, combine the chicken breasts with one tablespoon of olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Ensure the chicken is well coated with the seasoning.
4. Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes on each side, or until fully cooked through and the internal temperature reaches 165 degrees Fahrenheit. Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing.
5. While the chicken is resting, prepare the vegetables. In a large skillet over medium heat, add the remaining tablespoon of olive oil. Once heated, add the bell peppers, broccoli, and zucchini. Sauté the vegetables for about 5-7 minutes or until they are tender but still crisp. Season with salt and pepper to taste.
6. In a separate saucepan, add the grated cauliflower and cook over medium heat for about 5 minutes, stirring occasionally until it is tender. If desired, season the cauliflower rice with a pinch of salt and pepper.
7. To serve, spoon the cauliflower rice onto plates, top with sliced grilled chicken, and arrange the sautéed vegetables alongside. Garnish with freshly chopped parsley and serve with lemon wedges for a burst of flavor.
Enjoy this deliciously healthy and diabetic-friendly dinner that is low in carbs and packed with flavor!
