Creamy Low-Carb Cajun Chicken

Step 1To make the cauliflower rice, cut the cauliflower into florets. Place in a food processor fitted with a grating blade and process until it resembles rice. You can also use the S blade or use a hand grater.

Step 2Cut the chicken into about 1 inch (2.5 cm) thick slices. Dice the onion.

Step 3Grease a skillet with half of the olive oil. Add the onion and cook on medium-high for about 5 minutes.

Step 4Add the chicken and cook until browned from all sides.

Step 5Add the cajun seasoning, canned tomatoes, salt and pepper. Cover with a lid and cook on medium for 6 to 8 minutes.

Step 6Pour in the whipping cream and cook for another 5 to 7 minutes until thickened. Remove from the heat and keep warm.

Step 7To cook the cauli-rice, grease another skillet with the remaining olive oil. Once hot, add the cauli-rice and cook on medium-high for 5 to 7 minutes. Season with salt and pepper to taste and take off the heat. Stir in the chopped parsley.

Step 8Serve with the creamy cajun chicken and optionally sprinkle with more parsley. To store, let it cool down and transfer to a container. Store in the fridge for up to 4 days.