Halve your two large chicken breasts so you have 4 thinner cuts
In a shallow plate, combine parmesan cheese, grated garlic, paprika, and Italian seasoning.
Season the chicken with salt and pepper; dredge in the parmesan mixture; shake off excess and set
In a large skillet, melt 2 tablespoons of butter over medium-high heat.
Cook chicken until golden on each side and cooked through – about 3-4 minutes for each side,
depending on the thickness of your chicken. Transfer to a plate.
Prepare the Cauliflower
In the same pan, melt 2 tablespoons of butter.
Fry the garlic and onion for 1 minute until fragrant — be careful not to burn.
Add the riced cauliflower to the skillet and stir to mix everything together well
and coat in melted butter. Cook, stirring regularly for 1 minute.
Stir in the 2 tablespoons vegetable stock, about half the parsley, and lemon zest (if using).
Cook for one minute to reduce juices then add the lemon juice and a few sprinkles of leftover
parmesan cheese, if you like.
Adjust seasoning as needed. Stir in the remaining parsley. Return chicken over cauliflower
rice and reheat quickly. Serve with fresh cracked black pepper, red chili pepper flakes, and