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Parmesan Chicken & Truffle Cauliflower Rice

 

 Parmesan Chicken & Truffle Cauliflower Rice

  • 2 chicken breasts, cut lengthwise to make 4 thin ones

  • 1 c shredded parmesan

  • 3 T Italian seasoning

  • Pink salt & black pepper

     

  • Truffle oil (optional, EVOO would work fine)

  • 1 T butter

  • Garlic, all of it

  • 1 onion, diced

  • 4 c cauliflower rice

  • 3 T Truffle Sauce (World Market has an incredible one for $5.99 I used half the jar)

  • 2 c parmesan

  • Pink salt & black pepper

     

  • 2 bundles asparagus, ends broken off

  • Truffle oil

  • Pink salt

 

Preheat the oven to 350. Mix the parmesan with the Italian seasoning, salt, and pepper. Cut the chicken lengthwise to make 4 thin cutlets.

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Coat each piece in the parm mixture on both sides. Place on a baking sheet and throw in the oven for 20 minutes.

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In a large pot over medium heat, add the butter and truffle oil. Once hot, add the garlic and stir until fragrant. Add the onion and cauliflower. Let those cook about 15 minutes.

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Take the chicken out of the oven and add the asparagus to the pan. Top the asparagus with truffle oil and salt. Crank the oven up to 400 and throw it all back in for another 15 minutes.

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Once the cauliflower is soft, add the cheese, reduce the heat to low and put the lid on. Taste and add salt/pepper as necessary. THIS CAULIFLOWER IS CRACK. I am having leftovers tonight, which I am so excited about. And I may or may not make this again on Thursday.

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