Cheesy BBQ Chicken Bake with Green Onion-Bell Pepper Cauliflower Rice

Directions

1. Preheat the oven to 425°F.
2. Cut the chicken horizontally into thin fillets, place them in a baking dish, drizzle with oil, and season with salt and pepper.
3. Bake the chicken until it is almost cooked through, about 10 minutes.
4. Wash and dry the bell pepper, then trim, seed, and small-dice it; place in a small bowl.
5. Rinse and trim the green onions, slice them thinly, and set aside a small handful for serving; add the rest to the bell pepper bowl.
6. When the pan is hot, add oil and swirl to coat the bottom; add the bell pepper, green onion, and spices, cooking until just starting to soften, about 2 minutes.
7. Stir in the cauliflower and water; bring to a simmer, then reduce heat and cook, stirring occasionally, until the liquid evaporates and the cauliflower is tender, 5–7 minutes more; remove from heat and cover to keep warm.
8. Remove the chicken from the oven, drizzle with barbecue sauce over each fillet, and top with the shredded cheese.
9. Return the dish to the oven and bake until the cheese is melted and the chicken is cooked through, 8–10 minutes more.
10. To serve, divide the chicken and cauliflower rice among plates and top with the reserved green onions.