Ingredients:

  • 1 cup (185g) uncooked Jasmine rice, thoroughly rinsed
  • 1.5 cups (150g) frozen riced cauliflower, slightly thawed
  • 2 cups (480ml) low-sodium chicken broth
  • 0.5 tsp sea salt
  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 0.25 cup (56g) unsalted butter, melted
  • 4 cloves garlic, finely minced
  • 1 tsp dried oregano
  • 0.5 tsp onion powder
  • 0.5 tsp cracked black pepper
  • 0.25 cup (15g) Panko breadcrumbs
  • 2 tbsp (10g) freshly grated Parmesan cheese
  • 2 tbsp fresh Italian parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. Spread the rinsed Jasmine rice and riced cauliflower into an even layer at the bottom of the dish.
  2. Whisk 2 cups chicken broth with 0.5 tsp sea salt, then pour it over the rice mixture.
  3. Cut 1.5 lbs chicken breasts into 1 inch cubes and layer them evenly over the rice. Do not stir; let the chicken sit on top to steam.
  4. Melt 0.25 cup butter and stir in 4 cloves minced garlic, 1 tsp oregano, 0.5 tsp onion powder, and 0.5 tsp pepper.
  5. Pour the garlic butter mixture evenly over the chicken cubes until every piece glistens.
  6. Cover the dish tightly with heavy-duty aluminum foil, ensuring a complete seal to trap steam. Bake for 40 minutes until the liquid is fully absorbed and the chicken is cooked through.
  7. Remove the foil and sprinkle the Panko breadcrumbs and Parmesan cheese over the top. Broil for 3 minutes until the crust is golden brown and shattering. Garnish with fresh parsley before serving.