Prepare the Chicken

In a shallow plate, combine Parmesan cheese, grated garlic, paprika, and Italian seasoning.

Season the chicken breasts with salt and pepper; dredge in the Parmesan mixture; shake off excess and set aside.

Cook the Chicken

In a large non-stick skillet, melt 2 tablespoons of butter over medium-high heat.

Cook chicken cutlets until golden on each side and cooked through—about 3-4 minutes per side, depending on the thickness of your chicken cutlets.

Transfer the chicken to a plate.

Prepare the Cauliflower Rice

In the same pan, melt 2 tablespoons of butter. Fry the garlic and onion for 1 minute until fragrant—be careful not to burn.

Add the riced cauliflower to the skillet and stir to coat in melted butter. Cook, stirring regularly, for 1 minute.

Stir in the 2 tablespoons of vegetable stock, about half the parsley, and lemon zest (if using).

Cook the cauliflower rice for 1 minute to reduce juices, then add the lemon juice and a few sprinkles of leftover Parmesan cheese, if desired.

Adjust seasoning as needed and stir in the remaining parsley.

Finish and Serve

Return chicken breasts over the cauliflower rice and reheat quickly.

Serve with fresh cracked black pepper, red chili pepper flakes, and more Parmesan. Enjoy!