Ingredients:

  • 1 lb (450 g) boneless skinless chicken breast or thighs, cut into 1 (2.5 cm) cubes
  • 1 tsp kosher salt (about 6 g) plus more to taste
  • 1/2 tsp black pepper (1.5 g)
  • 1 tsp smoked paprika (2 g) or sweet paprika
  • 1/2 tsp garlic powder (1.5 g)
  • 1 tbsp (15 ml) olive oil for searing
  • 1 medium head cauliflower, riced (about 4–5 cups riced; 500–600 g raw) OR 1 lb (450 g) bag riced cauliflower
  • 1 tbsp (15 ml) olive oil or butter
  • 1 small yellow onion, finely diced (about 3/4 cup / 120 g)
  • 1 medium red bell pepper, diced (about 1 cup / 150 g)
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots mix, thawed (150 g) OR 1 cup fresh mixed veg of choice
  • 1/2 tsp salt (3 g) and 1/4 tsp black pepper (0.75 g), adjust to taste
  • 1/3 cup low-sodium chicken broth (80 ml) or water
  • 1/4 cup (60 ml) milk or unsweetened plant milk (optional for creaminess)
  • 1 cup (packed) shredded sharp cheddar cheese (about 4 oz / 113 g)
  • 1/4 cup grated Parmesan or Pecorino (about 20 g) — optional
  • 1 tsp Dijon mustard (optional, 5 g)
  • 2–3 green onions, thinly sliced (about 15 g)
  • 1–2 tbsp chopped fresh parsley or cilantro (optional)
  • Freshly ground black pepper, to taste
  • Lemon wedges (optional)

Instructions:

  1. Prep the veg and chicken: Rice the cauliflower by pulsing florets in a food processor until rice-sized or grate with a box grater; pat dry if very wet. Cube the chicken and season with 1 tsp kosher salt, 1/2 tsp black pepper, smoked paprika and garlic powder.
  2. Sear the chicken: Heat 1 tbsp olive oil in a hot 12-inch skillet over medium-high. Sear chicken in a single layer (work in batches if crowded) 2–3 minutes per side until golden and just cooked through. Remove chicken to a plate; it will finish cooking later.
  3. Sauté the aromatics and veggies: Reduce heat to medium and add 1 tbsp oil or butter to the skillet. Sauté diced onion and red bell pepper 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant, then stir in thawed peas and carrots and cook 1–2 minutes.
  4. Cook the riced cauliflower: Add riced cauliflower to the pan and season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté 4–6 minutes, stirring, until cauliflower is tender but not mushy and has lost most raw moisture.
  5. Deglaze and combine: Pour in 1/3 cup chicken broth and 1/4 cup milk (if using) and scrape up browned bits from the pan. Return seared chicken to the skillet and stir to combine; heat through 2–3 minutes.
  6. Add cheese and melt: Reduce heat to low, stir in Dijon mustard if using, then fold in shredded cheddar and grated Parmesan until melted and creamy. Add a splash more broth or milk if the sauce is too thick.
  7. Finish and garnish: Taste and adjust salt and pepper. Stir in sliced green onions and chopped herbs. Serve hot with lemon wedges if desired.