Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons (30ml) olive oil
  • 4 tablespoons (57g) unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup (60ml) chicken broth (low sodium)
  • 1/4 cup (60ml) heavy cream
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (loosely packed) fresh parsley, chopped
  • 1 large head of cauliflower (approx. 2 lbs/900g), cut into florets
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pulse cauliflower florets in a food processor until they resemble rice. Alternatively, grate with a box grater.
  2. Heat olive oil in a large pot. Add cauliflower 'rice,' garlic powder, salt, and pepper. Sauté until slightly softened and lightly browned, about 8-10 minutes. Stir in Parmesan cheese until melted and creamy. Keep warm.
  3. Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches until golden brown and cooked through (internal temperature 165°F/74°C). Set aside.
  4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  5. Pour in chicken broth, heavy cream, and lemon juice. Add red pepper flakes (if using). Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
  6. Return chicken to the skillet with the garlic butter sauce. Toss to coat. Serve immediately over Parmesan cauliflower 'rice,' garnished with fresh parsley.