Baked Cauliflower Rice with Chicken Tenderloins
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, and sauté for about 5 minutes until it's translucent.
Add minced garlic and chopped bell pepper to the skillet, cooking for an additional 3 minutes until fragrant.
Stir in the cauliflower rice, cumin, paprika, salt, and pepper. Mix well, and cook for about 5 minutes until the cauliflower is slightly tender.
Transfer the cauliflower rice mixture into a greased baking dish, spreading it evenly.
In the same skillet, sear the chicken tenderloins for about 3 minutes on each side until golden brown. Sprinkle additional salt and pepper on both sides.
Place the seared chicken tenderloins on top of the cauliflower rice in the baking dish.
Cover with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 10 minutes to allow the chicken to brown slightly.
Once done, remove from the oven, garnish with fresh parsley, and let it sit for about 5 minutes before serving.
4 servings
- Add some mozzarella cheese on top for a cheesy baked cauliflower rice.
- Incorporate different spices or herbs like thyme or oregano for varied flavors.
- Top with avocado slices or a dollop of guacamole before serving for a creamy twist.
- For extra flavor, you can marinate the chicken in some lemon juice and spices before cooking.
- Make sure not to overcook the cauliflower rice to maintain its texture.
- Feel free to add any of your favorite vegetables for more nutrients and flavors.
- fats: 15g
- protein: 30g
- calories: 350
- carbohydrates: 30g
This dish provides a balanced meal with protein from chicken and low-carb cauliflower rice, making it a healthy option for many diets.
