Ingredients:
Instructions:
1. Preheat oven
- Preheat the oven to 425°F (220°C)
2. Prepare the chicken fillets
- Take 1 ½ lb of boneless, skinless chicken breasts.
- Drizzle them lightly with 2 tsp of extra virgin olive oil.
- Season with a pinch of salt and black pepper.
3. Bake the chicken
- Bake the chicken in the preheated oven for about 10 minutes.
4. Prepare the bell peppers
- Dice 2 green bell peppers.
5. Prepare the green onions:
- Thinly slice 1 small bunch of green onions (scallions)
6. Cook the veggies:
- In a heated pot, add 1 tbsp of extra virgin olive oil.
- Add the diced bell pepper, sliced green onion, and spices:
- ½ tsp garlic powder
- ¼ tsp salt (reduced amount)
- ¼ tsp crushed red pepper
7. Add the cauliflower:
- Add 2 (12 oz) bags of frozen, riced cauliflower.
- Add ½ cup of water.
- Cook as directed until the cauliflower is tender.
8. Modify the chicken topping:
- Once the chicken is almost cooked through, remove it from the oven.
- Lightly drizzle with ⅓ cup of reduced-sugar barbecue sauce.
- Top with ½ cup of low-fat shredded cheese (Mexican blend).
9. Return chicken to the oven
- Return chicken to the oven and bake until the cheese is melted and the chicken is cooked through, about 8-10 minutes more.
10. Serve:
- Divide the chicken and cauliflower rice between plates.
- Top with the reserved green onions.
Enjoy these BBQ Glazed Chicken Fillets with Spiced Cauliflower Rice.
