CREAMY RANCH CHICKEN WITH CAULIFLOWER RICE

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 packet (1 oz) ranch seasoning mix
• 1 cup chicken broth
• 1 cup heavy cream
• 1 head of cauliflower, grated or finely chopped (for cauliflower rice)
• Fresh parsley or chives, chopped (for garnish)

Instructions:

1. Prepare the Chicken:
   • Season the chicken breasts with salt and pepper on both sides.
2. Cook the Chicken:
   • In a large skillet, heat olive oil over medium-high heat.
   • Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side.
   • Remove the chicken from the skillet and set aside.
3. Make the Sauce:
   • In the same skillet, add chicken broth and ranch seasoning mix.
   • Stir well to combine and scrape up any browned bits from the bottom of the skillet.
   • Let it simmer for 2-3 minutes until slightly reduced.
4. Add Cream and Simmer:
   • Reduce the heat to medium-low and stir in heavy cream.
   • Simmer for another 2-3 minutes until the sauce thickens slightly.
5. Cook Cauliflower Rice:
   • While the sauce is simmering, prepare the cauliflower rice. You can either grate the cauliflower using a box grater or pulse it in a food processor until it resembles rice grains.
   • Heat a separate skillet over medium heat with a little olive oil. Add the cauliflower rice and cook for 5-7 minutes until tender, stirring occasionally.
6. Combine and Serve:
   • Once the sauce has thickened, return the chicken breasts to the skillet.
   • Spoon some of the creamy ranch sauce over each chicken breast.
   • Serve the creamy ranch chicken over the cauliflower rice.
   • Garnish with chopped fresh parsley or chives.