I think I’ve mentioned it here before, but growing up, my momma was a hard-working, dedicated elementary school teacher/single mom and often didn’t get home until after dinner time. And if she DID get home at a reasonable hour, asking her “what’s for dinner?” was risky business. So, as teenagers, we realized pretty quick that if we wanted to eat, we needed to take on some responsibility in the kitchen!
My oldest brother first took the lead and I can totally remember him cooking up a storm from an early age. We had a rotation of about 5 different dinners that were pretty much on repeat during the work week. Pot Stickers, Spaghetti, and Rice-a-Roni were definitely some of our favorites. Not necessarily the healthiest choices, but you can’t win ’em all!
My brother could make a mean pot of spaghetti sauce, but I think Rice-a-Roni night was my favorite. To jazz it up, Nick would add chicken breasts and artichoke hearts to the rice as it cooked. Gourmet, I tell ya!
I was thinking about this favorite of mine the other day, and thought about how easy it would be to recreate it using healthy, low carb, paleo, and clean ingredients.
This cauliflower version only requires 5 main ingredients (aside from the spices) can be made in ONE pan, and takes about 20 minutes to make (not counting marinating time) I really think that the teenage version of me could have whipped this up no problem, had I only known (or cared) about the yucky ingredients that go into the boxed version 😉
So many stores carry pre-riced cauliflower these days. I went ahead and riced my own using my food processor just to show it can be done and the prep time remains minimal! But if you do go with the pre-riced stuff, you will be eating even sooner!
I was so pleased with the final taste! The spices were spot on and it totally took me back to those simpler times 🙂 I guess I have had a love for marinated artichokes from an early age, and I don’t see that changing anytime!
If you are looking for a super simple, low carb, delicious weeknight meal, this is where it’s at!
Ingredients 
- 2 lbs chicken breasts (about 4 small breasts)
- 1 large head cauliflower, riced
- 1 12 oz jar marinated artichoke heart quarters
- 2 Tbsp butter, divided
- 1/4 cup chicken broth
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Cut the chicken breasts in halves or thirds (to cut down on cooking time) and place in a shallow bowl. Marinate the chicken by draining the jar of artichoke hearts over the chicken for at least 30 minutes (or the night before in you have time to prep!)
- Cut the cauliflower into small florets, and using a food processor, rice the cauliflower. Alternatively, you could purchase pre-riced cauliflower, or use a cheese grater to rice it if you do not have a food processor.
- Heat 1 Tbsp of butter in a large skillet over medium heat. Drain the chicken, and place the pieces in the skillet. Cook for about 6 minutes on each side. Once cooked through, set aside on a cutting board.
- Heat the second Tbsp of butter in the same skillet. Add the riced cauliflower and the 1/4 cup of chicken broth. Stir and allow the cauliflower to soak in the broth, and brown slightly.
- Meanwhile, chop the chicken into small bite-sized pieces. Roughly chop the artichoke hearts as well. Once the cauliflower has soaked up all of the broth, add all of the spices (garlic, onion, thyme, parsley, salt, & pepper) to the rice and stir. Finally, add the chicken and artichokes to the pan and give it one last good stir!
Top with fresh parsley for a little something green! I served our One Pan Chicken and Artichoke Cauliflower Rice with a side of asparagus and it was just perfect! 
A super simple, healthy, one-pan version of a childhood favorite!
- 2 lbs chicken breasts about 4 small breasts
- 1 large head cauliflower riced
- 1 12 oz jar marinated artichoke heart quarters
- 2 Tbsp butter divided
- 1/4 cup chicken broth
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/4 tsp salt
- 1/4 tsp pepper
-
Cut the chicken breasts in halves or thirds (to cut down on cooking time) and place in a shallow bowl. Marinate the chicken by draining the jar of artichoke hearts over the chicken for at least 30 minutes (or the night before in you have time to prep!)
-
Cut the cauliflower into small florets, and using a food processor, rice the cauliflower. Alternatively, you could purchase pre-riced cauliflower, or use a cheese grater to rice it if you do not have a food processor.
-
Heat 1 Tbsp of butter in a large skillet over medium heat. Drain the chicken, and place the pieces in the skillet. Cook for about 6 minutes on each side. Once cooked through, set aside on a cutting board.
-
Heat the second Tbsp of butter in the same skillet. Add the riced cauliflower and the 1/4 cup of chicken broth. Stir and allow the cauliflower to soak in the broth, and brown slightly.
-
Meanwhile, chop the chicken into small bite-sized pieces. Roughly chop the artichoke hearts as well. Once the cauliflower has soaked up all of the broth, add all of the spices (garlic, onion, thyme, parsley, salt, & pepper) to the rice and stir. Finally, add the chicken and artichokes to the pan and give it one last good stir!
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