Chicken and Italian Veggie "Rice"

Happy Monday, everyone! I hope all of you that celebrate Valentine’s Day had a great one. We don’t really celebrate or care much about it, but I always get Jesse some nice chocolates every year, just to be a little cheesy. He surprised me this year and gave me a raw honey-sweetened chocolate bar with a generous gift card to Athleta. I was not expecting it at all since he generally doesn’t get me anything (he’s done flowers once or twice in the past, but the cats eat them), so was shocked when he handed me a gift. It was so sweet of him and I was quite touched. The rest of my Valentine’s Day was spent at a friends house meeting her 4-week old baby boy. I took lunch over to her from Cultured Caveman, hung out with her little dude and talked essential oils with her (and her husband too!). She wasn’t able to come to the oils class I hosted a couple weeks ago since she had just had a baby, so I came to her. After that, I headed home for a bit and then Jesse and I met our friends for dinner at Besaw’s. We didn’t choose to go out to dinner because it was Valentine’s Day, but because we had all been wanting to get together, and it just so happened to work out that day. Anyway, it was a fun evening with good friends! It was a great day too!
Meanwhile, I hope you enjoy this recipe! It came together unplanned (like many of my recipes do) and to be honest, I really wasn’t prepared to take a picture of it, but snapped one anyway. Hopefully, I can remake this sometime soon and update the photo with a better one. I just know I didn’t want to wait any longer to share the recipe (I already waited a little bit) since I’m a bit overdue.
Cheers!
Ingredients:

• 2 boneless skinless chicken breasts
• 2 Tbsp grass-fed butter or ghee
• 2 cloves garlic, minced
• 1 medium fennel bulb, sliced
• 1 small or medium head of cauliflower, “riced” in the food processor (I use this one)
• 2 cups torn lacinato kale leaves with stems removed
• 1 medium tomato, chopped
• Splash of chicken bone broth, preferably homemade
• 1 tsp dried oregano, plus more if desired
• Sea salt and black pepper to taste

Directions:

1. Melt 1 Tbsp of the butter or ghee in an oven proof skillet (I use and love this one) over medium heat. While pan is heating up, season chicken breasts with sea salt and pepper. Add chicken breasts to the hot pan and sear 4 minutes each side. Then place in a 350 degree oven and bake for 20-25 minutes, depending on the thickness of the chicken breasts.
2. While chicken is baking, melt the other Tbsp of butter or ghee in a large pan over medium heat. Add the garlic and fennel, and sauté 3-4 minutes or until fennel is softened slightly. Then, add the kale and bone broth, and stir.
3. After a minute or two, reduce heat to medium-low and add the riced cauliflower, oregano, and sea salt and pepper to taste. If needed, add a dash more bone broth. Then, add the chopped tomato and stir. Allow mixture to cook through a couple minutes and then keep warm over low heat until chicken is done.
4. Once the chicken is done, slice into strips and serve on top of the cauliflower rice mixture.