Savory Cauliflower Rice with Nuts and Sweet Bacon-Wrapped Chicken

Ingredients

• 2 pounds riced cauliflower
• 3 tablespoons olive oil
• 2 cloves garlic, grated
• 1 tablespoon chopped fresh thyme, divided
• 2 ½ teaspoons kosher salt, divided
• freshly ground black pepper to taste
• 4 thinly sliced chicken breasts
• 8 thin bacon slices
• ¼ cup brown sugar
• ¾ teaspoon chili powder
• ½ cup chopped fresh parsley

Step 1

Warm a skillet over medium heat and adding the pecans. Keep stirring them often until they’re nicely toasted, which should take about 5 minutes. Meanwhile, preheat your oven to 425°F (220°C) and line a baking sheet with foil, making sure the foil goes up the sides to catch all the drippings.

Step 2

In a bowl, toss the cauliflower with olive oil, minced garlic, 2 teaspoons of thyme, 1 ½ teaspoons of salt, and some black pepper. Spread this mixture over about two-thirds of the baking sheet. For the chicken, season each breast with the remaining teaspoon of thyme, a teaspoon of salt, and pepper. Wrap each piece with two strips of bacon, covering it completely, and arrange them in a row on the empty part of the baking sheet.

Step 3

Mix the brown sugar and chili powder together, then sprinkle half over the bacon-wrapped chicken. Pop everything in the oven and bake for 25 minutes. After that, give the cauliflower a good stir and flip the chicken over using tongs. Sprinkle the rest of the brown sugar mixture on top and bake for another 20 to 25 minutes, or until the chicken is cooked through and the bacon is crisp. You can check by inserting an instant-read thermometer into the thickest part of the chicken; it should read at least 165°F (74°C). If the bacon isn’t as crispy as you like, broil it for a few minutes at the end.

Step 4

Once it’s all done, take the chicken off the sheet and stir the cauliflower into the bacon and chicken drippings left behind. Toss in the toasted pecans and some fresh parsley, then serve the cauliflower in bowls with the bacon-wrapped chicken on top.