This meal takes little effort and minimal ingredients, but has a surprisingly satisfying flavor. One of my picky eaters will NOT eat cauliflower, but will ALWAYS eat the cauliflower rice - sweet!
You can prepare this meal in one of two ways: Crockpot** - which works great for those that are pressed for time - or on the stove (which is the recipe below) - still only takes 15-20 minutes to simmer. I made mine in a crockpot since I can throw everything into the crockpot in the morning and it will cook all day on low heat. The cauliflower rice takes so little time, I can have it finished in 5 minutes!
4 slices bacon
4 large chicken breasts cut into large bite-sized pieces (I used thigh meat)
4 cloves garlic, minced
2 tsp Italian seasoning
1 tsp salt
1/2 tsp red pepper flakes (optional)
28 oz can crushed tomatoes
1/4 cup red wine
Cut the bacon into 1/2 inch pieces. Fry bacon in a large skillet until bacon is crispy. Remove bacon from pan, leaving about 2 tblsp of bacon grease. Brown chicken on both sides. Add in garlic and cook 30 seconds. Add wine, seasonings and tomatoes and stir until blended. Add bacon, cover and drop the heat to medium low.
Simmer for 15 – 20 minutes or until chicken is done when you cut into it. Serve over cauliflower rice.
**For crockpot:
Fry bacon slices on stove or microwave. Place chicken pieces into crockpot, top with bacon and rest of ingredients. Cook on low for 8 hours or on high for 4-6 hours.
Cauliflower rice: Place an entire head of cauliflower, roughly torn apart, into a micro-cooker (I posted information on this handy kitchen gadget!). Cover and place in microwave (no, you do not need to put water into the micro-cooker). Push your "vegetable button" on your microwave and let it cook. Place cauliflower into a food processor and add whatever seasonings you like (I have used all kinds, but for this dish, I used some garlic powder and curry powder. Cumin also works well!). Pulse a few times until the consistency resembles rice or couscous.
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