{Foodie Friday} Perfect Seared Chicken Breast and Cauliflower Rice

After posting this photo on Instagram, I got several requests for the recipe.  So rather than send a bunch of emails and messages, I'm posting it here.  This recipe was taken directly from the Whole30 cookbook.  This is not my own recipe.  Just want to make that clear :)

Perfect Seared Chicken Breasts
Serves 2
Prep Time: 3 minutes
Cook Time: 13 to 19 minutes
Total Time: 16 to 22 minutes
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2 portions skinless, boneless chicken breasts
(I doubled this so I had chicken for more meals that I only had to warm up)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cooking fat (I used clarified butter in order to be Whole30 approved)
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Preheat the oven to 350 degrees

Season the chicken breasts on both sides with salt and pepper
In a large, oven-safe skillet, melt the cooking fat over medium-high heat, making sure to coat the bottom of the pan.  When the fat is hot, place the chicken top (rounded) side down in the pan and sear for 3-4 minutes.  (Don't touch it during this time so it gets a good sear!)  Your chicken should pull off the pan easily once you have a proper sear.  Using tongs, turn the chicken over, then put the entire pan in the oven to finish cooking.

Bake for 10-15 minutes, depending on the thickness of the chicken, until the internal temperature reaches 160 Degrees (F).

Cauliflower Rice
Serves 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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1 large head cauliflower, cut into florets
3 TBSP ghee or clarified butter
1/2 onion, finely chopped
1 carrot, peeled and chopped
2 cloves garlic, minced
1/2 cup chicken broth
1 TBSP minced cilantro
1/2 tsp salt
1/2 tsp black pepper
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To "rice the cauliflower, place the florets in a food processor and pulse into a rice-like consistency.    In a large skillet, melt the ghee (or clarified butter) over medium heat and coat the bottom of the pan.  When the ghee is hot, add the onion and carrot and cook, stirring, until the onion is translucent, 2-3 minutes.  Stir in the garlic and cook until the garlic and cook until the garlic is aromatic, about 1 minute.

Add the riced cauliflower to the skillet and mix thoroughly with the rest of teh vegetables.  Add the chicken broth, cover the pan with a lid, and steam until you've arrive at a rice-like consistency, 10-12 minutes.

Remove the pan from the heat and mix in the chopped cilantro.  Add salt and pepper to taste.
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I also put tomato salsa on top for a little pop of color and added flavor.

Enjoy!  And happy cooking!!!