Herb-Roasted Chicken with Kale and Cauliflower Rice

This dish combines succulent herb-roasted chicken breast with a vibrant mix of sautéed kale and cauliflower rice, creating a wholesome and satisfying meal. The flavors are bright and fresh, while the textures offer a delightful contrast between the tender chicken and the slightly chewy kale. It’s a nutritious, low-carb option that is both filling and full of flavor.

Ingredients:

• 2 chicken breasts
• 1 cup kale, chopped
• 1 medium cauliflower, grated into rice-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix olive oil, garlic powder, onion powder, dried thyme, salt, and pepper. Coat the chicken breasts in this mixture.
3. Place the chicken breasts on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
4. While the chicken is roasting, heat a tablespoon of olive oil in a large skillet over medium heat.
5. Add the grated cauliflower to the skillet and sauté for about 5-7 minutes until tender but not mushy.
6. Stir in the chopped kale and cook for an additional 3-4 minutes until wilted.
7. Add lemon juice and season with salt and pepper to taste.
8. Once the chicken is cooked, let it rest for a few minutes before slicing.
9. Serve the sliced chicken over the kale and cauliflower rice, garnished with fresh parsley.