Herby Cauliflower Rice with Pecans and Candied Bacon-Wrapped Chicken


Bacon-wrapped chicken with brown sugar and chili powder is baked next to cauliflower rice in this easy sheet pan dinner ready in about an hour.

Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hrs 15 mins
4 servings


  • cup chopped pecans, or more to taste

  • 2 pounds riced cauliflower

  • 3 tablespoons olive oil

  • 2 cloves garlic, grated

  • 1 tablespoon chopped fresh thyme, divided

  • 2 ½ teaspoons kosher salt, divided

  • freshly ground black pepper to taste

  • 4 thinly sliced chicken breasts

  • 8 thin bacon slices

  • ¼ cup brown sugar

  • ¾ teaspoon chili powder

  • ½ cup chopped fresh parsley


  1. Heat a skillet over medium heat; add pecans and cook, stirring frequently, until toasted, about 5 minutes.

  2. Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.

  3. Combine cauliflower, olive oil, garlic, 2 teaspoons thyme, 1 1/2 teaspoons salt, and black pepper in a bowl; spread over 2/3 of the prepared baking sheet.

  4. Season chicken with remaining 1 teaspoon thyme, 1 teaspoon salt, and ground black pepper. Wrap each chicken breast with 2 pieces bacon, covering the entire surface of the chicken. Arrange chicken in 1 row down the remaining 1/3 of the baking sheet.

  5. Mix brown sugar and chili powder together in a bowl and sprinkle half of it over the bacon-wrapped chicken.

  6. Bake in the preheated oven for 25 minutes; stir cauliflower and flip bacon-wrapped chicken using tongs. Sprinkle the remaining brown sugar mixture over chicken. Continue baking until chicken is no longer pink in the center and bacon is crisp, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Broil for a few minutes if bacon needs crisping.

  7. Remove chicken from baking sheet and stir cauliflower into the bacon and chicken drippings. Stir in toasted pecans and parsley. Spoon cauliflower into bowls and top with bacon-wrapped chicken.

Cook's Note:

A medium head of cauliflower can also be used in place of the prepared riced cauliflower. Remove the core from the cauliflower and cut it into large florets. In 2 to 3 batches, using a food processor, pulse the cauliflower until finely chopped. About 8 to 10 long pulses per batch works perfectly.

Nutrition Facts (per serving)

500 Calories
28g Fat
29g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 500
% Daily Value *
Total Fat 28g 36%
Saturated Fat 5g 27%
Cholesterol 85mg 28%
Sodium 1765mg 77%
Total Carbohydrate 29g 10%
Dietary Fiber 7g 26%
Total Sugars 19g
Protein 36g
Vitamin C 117mg 586%
Calcium 100mg 8%
Iron 3mg 18%
Potassium 1110mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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