Dairy-Free Chicken Parmigiana with Cauliflower Rice

Instructions

1. 1Preheat your oven to about 205°C (200°C). In a shallow dish, combine the 1 cup of almond flour, 0.5 cup of gluten-free breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
2. 2Dredge each of the 4 chicken breasts in the prepared breading mixture, pressing gently to ensure the coating adheres evenly to all sides.
3. 3Heat the 3 tablespoons of olive oil in a large oven-safe skillet (at least 25.4-30.48 cm in diameter) over medium heat until the oil shimmers. Carefully place the 4 breaded chicken breasts into the hot skillet and cook for 3-4 minutes per side, until they are golden brown.
4. 4Pour the 1 jar of tomato sauce evenly over the seared chicken breasts in the skillet, then sprinkle the 1 cup of dairy-free mozzarella shreds over the sauce. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 74°C and the dairy-free mozzarella is melted and bubbly.
5. 5While the chicken bakes, prepare the 4 cups of cauliflower rice. Heat a separate large skillet over medium heat. Add the 4 cups of cauliflower rice and cook, stirring occasionally, for 5-7 minutes, until the rice is tender.
6. 6Carefully remove the skillet from the oven. Serve each of the chicken parmigiana portions immediately over a bed of the cooked cauliflower rice.

Substitutions

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