Low Carb Cider-Glazed Chicken & Roasted Cauliflower Rice

Looking to add a delicious low-carb dinner into the mix. Then try this delicious low-carb cider-glazed chicken dinner! Let us know what some of your favorite low-carb dishes are in the comments below.

FOR THE ROASTED CAULIFLOWER RICE WITH BRUSSELS SPROUTS AND PECANS:

• 1/2 pound Brussels sprouts, trimmed and thinly sliced
• Florets from 1 small head cauliflower, pulsed into rice-sized pieces in a food processor
• 3/4 cup pecan halves, chopped (optional)
• 1/4-1/2 teaspoon sea salt
• Freshly ground black pepper
• 2 tablespoons melted ghee or brown butter, divided

FOR THE CIDER-GLAZED CHICKEN:

• 1 tablespoon unsalted butter
• 1 1/4 pounds thinly sliced boneless, skinless chicken breasts
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• 1 1/4 cups apple cider
• 2 teaspoons stone-ground mustard
• Chopped fresh cilantro or parsley, for garnish (optional)

INSTRUCTIONS

1. To make the roasted cauliflower rice, preheat the oven to 425°F and line a large baking sheet (or two smaller ones) with foil. Put all the ingredients on the baking sheet, and then toss with your hands or stir with a spatula to mix well. Spread the ingredients out into an even layer. If you are in a hurry simply saute prechopped frozen cauliflower on the stovetop and add in all ingredients.
2. Roast for 25 minutes, removing the pan from the oven and tossing once with a spatula about halfway through the roasting time to ensure even browning.
3. While the cauliflower rice is roasting, make the cider-glazed chicken. Heat a very large stainless steel or cast iron skillet over medium-high heat. Pat the chicken dry and sprinkle both sides with salt and pepper.
4. Melt the butter in the pan and then add the chicken. Let the chicken cook undisturbed for about 3 minutes until the pieces are nicely browned on the bottom and release easily when you slide a spatula underneath. Flip the chicken over and cook for about 3 minutes on the second side, or until just cooked through achieving an internal temperature of 165 F. Transfer the chicken to a plate to rest.
5. Pour the cider into the pan and add the mustard, scraping with a spatula to dislodge the flavorful browned bits from the bottom of the pan. Let the cider bubble away for about 5 minutes, until somewhat thickened and darkened in color.
6. Serve the chicken hot, with the glaze drizzled on top and the roasted cauliflower rice on the side, garnished with parsley or cilantro if desired.