Title: Cauliflower Rice with Spinach and Grilled Chicken
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Ingredients:
1 medium head of cauliflower
1 cup fresh spinach
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon lemon juice
Fresh parsley for garnish (optional) 
Instructions:
1. Begin by preparing the cauliflower. Remove the leaves and stem, then cut the cauliflower into florets.
2. Using a food processor, pulse the cauliflower florets until they reach a rice-like texture. Set aside.
3. Preheat a grill or grill pan over medium heat and brush it with one tablespoon of olive oil.
4. Season the chicken breasts with garlic powder, onion powder, salt, and pepper on both sides.
5. Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit. Once cooked, remove from the grill and let rest for a few minutes.
6. While the chicken is resting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
7. Add the cauliflower rice to the skillet and sauté for about 5-7 minutes until tender, stirring occasionally.
8. Add the fresh spinach to the skillet and continue to cook for an additional 2-3 minutes until wilted.
9. Drizzle the lemon juice over the cauliflower rice and spinach mixture, and stir to combine. Adjust seasoning with salt and pepper if needed.
10. Slice the grilled chicken breasts and serve them on a plate alongside the cauliflower rice and spinach mixture.
11. Garnish with fresh parsley if desired.
Enjoy your healthy, diabetic-friendly dinner!
