Home-Style Chicken & 'Rice'

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 lb. boneless, skinless chicken breasts
• 1/2 tbsp. butter
• 1/4 cup diced onion
• 1/4 cup diced carrot
• 1 cup sliced mushrooms
• 1 tbsp. tapioca flour
• 1/4 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp. garlic powder
• 1/2 tsp. paprika
• 1 1/2 cups cooked cauliflower rice
• 2 tbsp. chopped fresh parsley

Makes 4 Servings

1. Heat the olive oil over medium-high heat in a large saucepan.
2. Pat the chicken dry. Dice it into 1/2-inch pieces and season it with salt and pepper to taste. Place the chicken in the hot pan and cook it for 3-4 minutes, until brown. Remove the chicken and set it aside, reserving the grease in the pan. 
3. Reduce the heat to medium. Add the butter to melt. 
4. Add the onion, carrot, and mushrooms. Cook for 3-4 minutes, until the onions are soft and the mushrooms are browned. 
5. Sprinkle the vegetables with tapioca flour and stir for 1 minute to incorporate. 
6.  Add the heavy cream, chicken broth, garlic powder, and paprika to the mixture. Bring it to a light boil. 
7. Return the chicken to the pan, reduce the heat to low, and simmer for 5-7 minutes, until the chicken is cooked through and the sauce is thickened. Evenly distribute the cauliflower rice into 4 individual bowl; than add the cooked chicken and veggies. Garnish with parsley and serve. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. I had chicken and rice for dinner as a kid and it was NOTHING like this dish. This chicken dish is filled with vegetables and flavor. The rice in this dish is shredded cauliflower. Shredded cauliflower is so good you'll forget it's not rice. The sauce has a nice, spicy taste to it adding flavor to the succulent chicken and vegetables. Serve this comfort food dish and it will become a staple favorite on the weekeday.