Garlic Parmesan Chicken with Roasted Brussels Sprouts and Cauliflower Rice

Step 1: Preheat oven and prepare Parmesan coating

Preheat the oven to 400°F (200°C). In a mixing bowl, combine the grated Parmesan cheese, minced garlic, dried basil, dried oregano, salt, and black pepper. Mix well.

• 1 cup grated Parmesan cheese
• 3 cloves garlic (minced)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 2: Coat the chicken

Pat the chicken breasts dry and dip each one into the Parmesan mixture, pressing the cheese onto the chicken to coat it thoroughly. Place the coated chicken breasts onto a baking sheet and spray the tops lightly with cooking spray.

• 4 boneless, skinless chicken breasts

Step 3: Prepare the Brussels sprouts

In a separate bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste. Spread the Brussels sprouts on a second baking sheet.

• 1 lb Brussels sprouts (halved)
• 1 tablespoon olive oil
• Salt and pepper to taste

Step 4: Bake the chicken and Brussels sprouts

Place both baking sheets in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the Brussels sprouts are tender.

Step 5: Prepare the cauliflower rice

While the chicken and Brussels sprouts are baking, prepare the cauliflower rice. Pulse the cauliflower florets in a food processor until they resemble rice grains. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the riced cauliflower and cook for 5-7 minutes, stirring occasionally, until tender.

• 1 head of cauliflower (florets)
• 1 tablespoon olive oil

Step 6: Serve the meal

Once the chicken, Brussels sprouts, and cauliflower rice are all cooked, serve immediately. Drizzle the melted butter over the chicken and garnish with fresh herbs, if desired.

• 2 tablespoons melted butter
• Fresh herbs (optional)