Parmesan Chicken with Garlic Cauliflower Rice

• 1 lb chicken breasts
• 1/4 – 1/2 parmesan cheese, grated
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp italian seasoning
• 1 bag frozen riced cauliflower, cooked
• 1/2 onion, chopped
• 1 clove garlic, minced
• 2 Tbl chicken broth
• 1 Tbl lemon juice
• Salt, pepper, parsley

Directions:

Season the chicken breast with salt and pepper. Combine parmesan cheese, 2 cloves minced garlic, paprika and italian seasoning and dredge chicken pieces in mixture.

Lightly spray large non-stick skillet with olive oil over medium-high heat. Cook chicken breasts 4-5 minutes on each side until cooked through. Remove from pan.

In the same pan, lightly spray additional olive oil. Add onion and saute for 3-4 minutes. Add 1 clove minced garlic and saute an additional 2-3 minutes.

Add the riced cauliflower with garlic and onion and cook for 2-3 minutes. Stir in the chicken broth, 1 Tbl lemon juice , salt, pepper & parsley and mix well.

Return the chicken breasts to the pan and reheat quickly. Top with additional parsley and enjoy!