I am sure by now, you know I am a huge fan of easy dinners that are still packed with flavor and comfort. Chicken and rice is such a typical dinner for so many and sometimes you just need to change it up. I know that if I make a chicken and rice dinner, my kids will eat it without prodding which is an enormous thing around here. Make some random green vegetable on the side and BOOM, easy dinner. Now even though my kids and husband could eat chicken, rice, and a veg every night, this mama can’t hang with that. I need FLAVOR, like, always.

Years ago I found a recipe in Cooking Light and I was in love instantly. But over time, I made small changes and tweaks to make it easier for me and my family. For example, the original recipe calls for apple cider, I love it but cannot stomach the $10 price of a jug of good cider, so I swap it for a delicious organic apple juice that costs me $3 and my kids will actually drink the rest. The original rice recipe is absolutely to die for but off the table while I was on Whole30, so I adapted it to work for me to enjoy at any time. Plus now, we have finally determined the source of my youngest’s digestive issues are from dairy so browned butter is off the men for that munchkin. So here is my version of Apple Chicken Cutlets and a Pecan CauliRice that the whole family will enjoy.

The best part of this is you can use the chicken and pair it with whatever side you want or just use the rice. Vegans can enjoy the rice and nut free loves can have the chicken. Plus super bonus, each recipe only takes a few ingredients, seriously like 5. Each of these are so good for meal prep and have components to make a complete plate. You have low carb veggies from the cauliflower, healthy fats from the pecans, protein from the chicken, some fruit action with the apples, and once you have your greens, you are set! I served mine with a simple kale salad for myself, husband, and oldest daughter (my 5yo is obsessed with kale). My little one got some roasted green beans and she was a happy camper. So take your basic dinner up a notch and enjoy some simple fall flavors that are actually delicious any time of the year.

Apple Chicken Cutlets

Inspired by Cooking Light

2 chicken breasts, split into 2 each or 4 cutlets
1 Tablespoon ghee
2 cups apple juice or cider
2 Tablespoons Dijon mustard (check for no wine if Whole30)
Salt and pepper to season

- Heat the ghee in a large saute pan over high heat and season the chicken with salt and pepper.

- Sear both sides of the chicken until they are golden brown, about 2-3 minutes on each side. Remove the chicken to a plate.

- Add the apple juice or cider to the pan and whisk, getting up any browned bits, once boiling, add the Dijon and whisk until incorporated.

- Lower the heat to medium and add the chicken back to the pan along with any juices on the plate. Continue to cook until the sauce has reduced and the chicken is cooked through. Serve with the sauce drizzled over and with the Pecan CauliRice.

Pecan CauliRice

1/2 cup pecans, chopped
2 bags (12 oz each) frozen cauliflower rice
1 Tablespoon oil
1/2 teaspoon salt + more to sprinkle
1/4 teaspoon pepper + more to season
2 Tablespoons ghee or margarine

- Preheat the oven to 400, toss the frozen rice with the oil, salt, and pepper on a sheet pan. Roast about 20 minutes or until browned and cooked through.

- In a small saute pan, add the ghee or margarine to a medium-high heat, and drop in the pecans. Cook until browned and fragrant while stirring constantly, about 3-5 minutes.

- Remove from heat immediately and combine with the roasted cauliflower rice. Season with additional salt and pepper to taste.

Cut the breasts into two pieces each, start with a slit on the side and start to open like a book while keeping your knife parallel to the cutting board.

Place the oil into the pan and heat it up.

Sear the chicken on both sides so they both get some good color, this develops the flavor. Take them out and place on a plate.

Add in the juice, it will steam up quite a bit and seem violent, don’t worry, it’s normal so just pour slowly to prevent it splashing and burning.

Add the Dijon and whisk while it boils

Add the chicken back in and turn it over a few times while the sauce reduces. It is ready when the chicken is no longer pink inside and the sauce is thick.