Cauliflower Rice with Herbs, Pecans, and Bacon-Wrapped Chicken

Ingredients

• 2 pounds riced cauliflower
• 3 tablespoons olive oil
• 2 cloves garlic, grated
• 1 tablespoon chopped fresh thyme, divided
• 2 ½ teaspoons kosher salt, divided
• freshly ground black pepper to taste
• 4 thinly sliced chicken breasts
• 8 thin bacon slices
• ¼ cup brown sugar
• ¾ teaspoon chili powder
• ½ cup chopped fresh parsley

Ingredient Image

Step 1

Gently heat a skillet over medium heat and tossing in the pecans. Keep stirring them often until they’re nicely toasted, which should take about 5 minutes. Meanwhile, preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil, making sure to wrap the sides so it catches all the juices.

Step 2

In a bowl, mix the cauliflower with olive oil, garlic, 2 teaspoons of thyme, 1 1/2 teaspoons of salt, and some black pepper. Spread this mixture over about two-thirds of the prepared baking sheet. Season the chicken breasts with the remaining thyme, salt, and pepper, then wrap each one with two strips of bacon, covering the chicken completely. Place the wrapped chicken in a row on the empty third of the baking sheet.

Step 3

Combine the brown sugar and chili powder, then sprinkle half of this over the bacon-wrapped chicken. Pop everything into the oven and bake for 25 minutes. After that, give the cauliflower a good stir and use tongs to flip the chicken. Sprinkle the rest of the brown sugar mixture over the chicken and put it back in the oven for another 20 to 25 minutes. The chicken should be cooked through with an internal temperature of 165°F (74°C), and the bacon should be crispy. If the bacon isn’t quite crisp enough, you can broil it for a couple of minutes.

Step 4

Once it’s done, take the chicken off the baking sheet. Stir the cauliflower into the bacon and chicken drippings left behind, then mix in the toasted pecans and fresh parsley. Serve the cauliflower rice in bowls and top each with a bacon-wrapped chicken breast.