Ingredients
- A generous portion of chopped pecans for that delightful crunch
- A substantial amount of riced cauliflower to bulk up the dish
- A drizzle of olive oil for a touch of richness
- Grated garlic cloves for added flavor
- Fresh thyme, chopped and divided for a fragrant herbaceous note
- Just the right amount of kosher salt to enhance the taste
- A hint of freshly ground black pepper for a touch of heat
- Thinly sliced chicken breasts for a protein boost
- Delicate bacon slices to add a smoky element
- A touch of sweetness with brown sugar
- A dash of chili powder for a subtle kick
- Fresh parsley, chopped and ready to garnish
Step 1
Begin by heating a skillet on medium heat. Add pecans and cook them, stirring occasionally, until they are nicely toasted for approximately 5 minutes.
Step 2
As the pecans are toasting, preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, making sure to extend the foil up the sides of the sheet to catch any drippings.
Step 3
In a mixing bowl, combine cauliflower florets, olive oil, minced garlic, 2 teaspoons of thyme, 1 1/2 teaspoons of salt, and a dash of black pepper. Spread this flavorful mixture over the majority of the prepared baking sheet.
Step 4
Prepare the chicken by seasoning it with the remaining 1 teaspoon of thyme, 1 teaspoon of salt, and more black pepper. Wrap each chicken breast snugly with 2 strips of bacon, making sure to cover the entire surface of the chicken. Place the bacon-wrapped chicken in a single row on the remaining portion of the baking sheet.
Step 5
In a separate bowl, mix brown sugar with chili powder and sprinkle half of this mixture over the bacon-wrapped chicken.
Step 6
Bake your creation in the preheated oven for 25 minutes. During this time, remember to give the cauliflower a toss and flip the bacon-wrapped chicken using tongs. Sprinkle the rest of the brown sugar and chili powder mixture on top of the chicken. Continue baking until the chicken is cooked through and the bacon is crispy, usually for an additional 20 to 25 minutes. To ensure doneness, use a thermometer to confirm the chicken reaches an internal temperature of 165 degrees F (74 degrees C). If needed, broil for a few minutes for extra crispiness.
Step 7
Once done, take out the chicken from the baking sheet and mix the cauliflower with the delicious drippings left by the bacon and chicken. Stir in the toasted pecans and freshly chopped parsley. Serve this delightful dish by spooning the cauliflower into bowls and topping it with the savory bacon-wrapped chicken.
Extra Tips & Suggestions
- 1. Keep your cauliflower rice fresh by storing it in an airtight container in the refrigerator. This will help retain its texture and flavor for your next meal.
- 2. Store your pecans in a cool, dry place like a pantry or cupboard to prevent them from going rancid. You can also freeze them to extend their shelf life.
