The ultimate keto and low carb 30-minute meal with crispy Parmesan coated chicken served on a bed of flavor-packed garlic cauliflower rice. Easy to make, filling, and delicious.
Step 1
Cut the chicken into thin cutlets so that it will cook quickly and evenly. Combine the Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper in a shallow dish or plate. Dredge the chicken in the parmesan mixture and coat on both sides.
Step 2
Melt the butter and half the olive oil in a large skillet. Cook for 3-5 minutes per side until golden brown. Flip and cook on the other side. Set aside.
Step 3
Add remaining olive oil to the pan. Add the onion to the same skillet and cook for 4-6 minutes until it begins to soften. Add the garlic and red pepper flakes. Cook for 1-2 minutes until fragrant. Stir in the broth, drained tomatoes, Italian seasoning, salt, and pepper. Stir in the cauliflower rice. Stir to combine and then cover with a lid. Let cook for 5-7 minutes until the cauliflower is tender and broth has mostly been absorbed. Drain any excess liquid if needed.