Herbed Cauliflower Rice Topped with Pecans and Sweet Bacon-Wrapped Chicken

Ingredients 0/11

Step 1

Warm a skillet over medium heat. Toss in the pecans and keep stirring them for about 5 minutes until they’re nicely toasted and fragrant. Meanwhile, preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil, making sure the foil goes up the sides to catch all the juices.

Step 2

In a big bowl, mix the cauliflower rice with olive oil, garlic, 2 teaspoons of thyme, 1 1/2 teaspoons salt, and some black pepper. Spread this mixture over about two-thirds of your prepared baking sheet.

Step 3

Season the chicken breasts with the remaining teaspoon of thyme, a teaspoon of salt, and black pepper. Wrap each piece with two strips of bacon, covering them completely, then place the chicken in a row on the empty third of the baking sheet.

Step 4

Combine the brown sugar and chili powder, then sprinkle half of this mixture over the bacon-wrapped chicken. Pop the whole tray into the oven and bake for 25 minutes. After that, give the cauliflower a good stir and flip the chicken pieces over with tongs. Sprinkle the rest of the brown sugar mix over the chicken, then keep baking until the chicken is cooked through and the bacon is crispy—about another 20 to 25 minutes. To be sure, check that the chicken’s internal temperature hits 165°F (74°C). If the bacon isn’t as crispy as you like, give it a quick broil for a couple of minutes.

Step 5

When everything’s done, take the chicken off the sheet and stir the cauliflower into the bacon and chicken drippings left behind. Mix in the toasted pecans and some fresh parsley. Serve the cauliflower rice in bowls and top each with a bacon-wrapped chicken breast.