Grilled Chicken with Cauliflower Rice Pilaf
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2
Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 small head of cauliflower, riced (about 4 cups)
1 tablespoon unsalted butter
1 small onion, finely chopped
1 small bell pepper, finely chopped
1 carrot, finely diced
1 teaspoon dried thyme
1 teaspoon lemon juice
Fresh parsley for garnish 
Instructions:
1. Begin by preheating the grill or a grill pan over medium-high heat.
2. In a bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Coat the chicken breasts with the marinade, ensuring they are evenly covered.
3. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Once done, remove the chicken from the heat and let it rest.
4. While the chicken is cooking, prepare the cauliflower rice pilaf. In a large skillet, melt the butter over medium heat.
5. Add the chopped onion, bell pepper, and carrot to the skillet. Sauté for 5-7 minutes until the vegetables are tender.
6. Add the riced cauliflower to the skillet, stirring to combine. Season with thyme, salt, and pepper. Cook for an additional 5-7 minutes, allowing the cauliflower to soften slightly.
7. Finish the pilaf with a splash of lemon juice. Adjust seasoning to taste.
8. Slice the grilled chicken and serve it over a generous portion of the cauliflower rice pilaf. Garnish with freshly chopped parsley.
Enjoy this balanced and flavorful lunch that is diabetic-friendly and low in carbohydrates.
