Picture of Hubert Cormier

A recipe from Hubert Cormier Nutritionist

Maple Glazed Chicken with Cauliflower Rice

  • 4 servings

Difficulty: Easy

  • Print
  • Send
  • Full screen



Cauliflower rice


Please select at least one ingredient

Your shopping list has been updated!

See my list


Pro tip Once completed, click the steps to erase them.

  1. Preheat oven to 400 °F (200 °C).
  2. Place the chicken in a roasting pan or on a rack on a baking sheet.
  3. Mix ingredients for glaze and baste chicken generously.
  4. Bake for 30 to 40 minutes depending on the size of the chicken, basting every 5 minutes.
  5. Meanwhile, break cauliflower into florets.
  6. Blend florets in a blender to obtain rice-sized pieces.
  7. In a skillet, brown shallot over medium-high heat.
  8. Add asparagus and cauliflower and cook for 5 minutes, stirring often.
  9. Season with salt and pepper.
  10. Add sundried tomatoes and continue cooking for 3 minutes.
  11. Garnish with parsley just before serving.
Chef's tip

Cauliflower rice goes perfectly with this dish and reduces the amount of carbohydrates compared to rice or other grains or starches.