6-8 boneless chicken thighs
4 tablespoons butter
1 small onion
2 cloves garlic
3 cups frozen cauliflower rice
1 cup mushrooms – optional
1. Season chicken with salt, pepper, garlic powder, onion powder, and Italian seasoning. Add cayenne if you like spice.
2. Melt 2 tablespoons butter and some olive oil in a cast iron pan. Once hot, sear the chicken on both sides just until browned, not cooked all the way. Remove chicken to a plate and set aside.
3. Add the rest of the butter to the same pan. Dice and chop the onion and garlic and add to the pan. Add the mushrooms now too if you choose to use them. Sauté the veggies for 5 minutes then add the cauliflower rice. Season with the same seasonings as the chicken. Do not stir often, let the rice brown slightly on the bottom before turning. Once browned, put the chicken on top of the rice then put the whole pan in the oven at 375 for 30 minutes or until chicken is done.
4. Serve with green veggies or a side salad.