Ingredients:

  • 5 lb (680 g) Boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp (30 ml) Olive oil, divided
  • 1 tsp (5 g) Smoked Paprika
  • Kosher Salt & Black Pepper, To taste
  • 2 tbsp (30 g) Unsalted butter
  • 1 medium (150 g) Yellow Onion, finely diced
  • 3 Garlic cloves, minced
  • 1 large (180 g) Red bell pepper, diced
  • 4 cups (900 g) Frozen or Fresh Cauliflower 'Rice'
  • 4 oz (115 g) Cream cheese (full fat), cut into small cubes
  • 1 cup (240 ml) Chicken stock (low sodium)
  • 1 tsp (5 ml) Dijon Mustard
  • ½ tsp (2.5 ml) Dried Thyme
  • 6 oz (170 g) Sharp Cheddar, grated (divided)
  • 2 tbsp (15 g) Fresh Parsley, chopped, for garnish

Instructions:

  1. Season the chicken cubes: Pat the chicken dry and toss them with 1 tablespoon of the olive oil, smoked paprika, salt, and pepper.
  2. Sear the chicken: Heat the oven-safe skillet over medium-high heat. Add the remaining 1 tablespoon of oil. Sear the chicken until nicely browned on all sides (about 5–7 minutes). Remove the chicken and set aside, reserving the skillet drippings.
  3. Sauté the vegetables: Reduce heat to medium. Add the butter to the skillet. Once melted, add the diced onion and red pepper. Sauté until softened (about 5 minutes).
  4. Build the sauce base: Stir in the minced garlic and dried thyme; cook for 1 minute until fragrant. Pour in the chicken stock, scraping up any browned bits (fonds) from the bottom of the pan. Bring to a gentle simmer.
  5. Melt the cream cheese: Reduce the heat to low. Whisk in the cubed cream cheese and Dijon mustard until the sauce is smooth and lump-free. Adjust seasoning.
  6. Add the 'rice': Add the 4 cups of cauliflower ‘rice’ to the sauce and stir well. Cover the skillet and let it gently steam/simmer for 4–5 minutes until tender-crisp.
  7. Combine ingredients: Stir the reserved seared chicken and 4 oz (115g) of the grated cheddar cheese into the cauliflower mixture.
  8. Bake/Broil: Preheat the oven broiler (grill) to high, or set the oven to 400°F (200°C). Sprinkle the remaining 2 oz (55g) of cheddar cheese evenly over the top of the skillet mixture. Broil or bake for 2–4 minutes until the cheese is melted, bubbly, and golden brown.
  9. Rest and Serve: Remove the skillet and let it rest for 5 minutes. Garnish generously with fresh parsley before serving straight from the pan.