Instructions
Cook time: 19 minutes
Preheat oven to 425°; chop cauliflower into 1-inch pieces, spread on a sheet pan, drizzle with 2 tbsp oil + season with salt/pep; roast 10 min, then flip veggies over + roast 5-10 min more until browned + tender
Meanwhile, tear corner of rice to vent + heat in microwave 90 sec (careful—it'll be hot!); if using a skillet, warm 2 min with 1 tbsp water
Heat lightly oiled skillet over med-high, pat chicken dry, add to pan in one layer + sear 2 min; flip + cook 2-3 min more until cooked through; season with salt/pep + set aside
Chop parsley; divide ingredients to 2 bowls + garnish with parsley
