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!