Grilled Chicken with Cauliflower Rice and Baked Aspragus


I have been sick for almost two weeks now with a respiratory virus turned sinus and chest infection. Needless to say it has SUCKED. We also had a wonderful trip in Asheville with our daughter for Easter last week. I haven’t cooked a homemade meal since my cauliflower soup over a week and a half ago! 

Normally for me, cooking is the last thing I want to do after a long day at work… But at the same time, I want to instill good habits in my little ones growing mind so I usually cook every night. Not to say I was always like that… This is a recent thing for me… And I feel so much better and accomplished after cooking a great meal! I’m happy that my family is eating fresh, healthy meals each night. 

Grilled Chicken:

2 large chicken breasts

2 tsp onion powder

1 tsp cumin

1 tsp cayenne pepper

1 tsp chili powder 

1 tsp paprika 

Salt & pepper 

1 cup tomato vinaigrette dressing of choice

2 tbs olive oil

2 cloves fresh garlic 

Marinate overnight. Grill 8 minutes one side and 6 minutes on the other or until no longer pink inside. 

Easy Baked Asparagus 

1 lb. asparagus

Olive oil cooking spray 

Desired amount of Salt & Pepper

1 tbs garlic powder

2 tbs fresh grated Parmesan cheese

Preheat oven to 400. Spread asparagus on baking sheet in single layer. Spray generously with olive oil cooking spray. Add remaining ingredients and bake 8 minutes (I like al dente asparagus; cook longer if you prefer softer asparagus). 

Creamy Cauliflower Rice

2 cups cooked brown rice

1 large head cauliflower chopped

4 cups low sodium chicken stock

2 cups water

1 cup milk

1/4 cup plain nonfat greek yogurt

5-6 cloves garlic 

1 tbs italian seasoning blend

1 tbs onion powder

1/2 cup fresh chives 

1 tbs olive oil

1 tbs coconut oil

2 tbs reduced fat mozzarella cheese 

2 tbs fresh grated Parmesan cheese

Cook rice according to package directions. 

While rice is cooking bring chicken stock and water to a boil. Add cauliflower and cook about 10 minutes or until soft. 

Remove cauliflower and place in blender with just a little of the chicken stock. Add milk, salt to taste, greek yogurt, italian seasoning, and onion powder. Blend until creamy like mashed potatoes. 

Heat coconut and olive oil over medium high heat in a large frying pan. Add garlic and sautée 2 minutes. Add rice then pour creamy cauliflower mixture over rice and stir. Cook 3 minutes then add cheeses and chives before you serve. Enjoy! 

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