FIRST STEP: PREPARE THE GARLIC BUTTER CHICKEN MEATBALLS

1. Mix the Meatball Ingredients: In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, minced garlic, egg, dried oregano, dried parsley, salt, and pepper. Use your hands or a spoon to mix everything together until fully combined.
2. Form the Meatballs: Using your hands, form the mixture into small meatballs, about 1 to 1.5 inches in diameter. Make sure they are evenly sized so they cook at the same rate.
3. Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs to the pan, making sure not to overcrowd them. Cook the meatballs for 6-8 minutes, turning occasionally, until they are golden brown on all sides and cooked through (an internal temperature of 165°F/75°C). Remove the meatballs from the skillet and set them aside.

SECOND STEP: MAKE THE GARLIC BUTTER SAUCE

1. Melt the Butter: In the same skillet, melt the unsalted butter over medium heat. Once melted, add the minced garlic and sauté for about 1-2 minutes, until fragrant.
2. Add Lemon and Season: Stir in the fresh lemon juice, salt, and pepper. Let the sauce simmer for an additional 2-3 minutes, allowing the garlic to infuse the butter with its flavor.
3. Return the Meatballs: Add the cooked chicken meatballs back to the skillet, tossing them in the garlic butter sauce to coat them thoroughly. Allow the meatballs to simmer in the sauce for about 5 minutes to absorb all the delicious flavors.

THIRD STEP: MAKE THE CAULIFLOWER RICE

1. Prepare the Cauliflower: Remove the leaves and stem from the cauliflower. Cut the cauliflower into smaller florets, then pulse them in a food processor until they resemble rice-sized pieces. Alternatively, you can use a box grater to grate the cauliflower into rice-sized pieces.
2. Sauté the Cauliflower Rice: Heat the olive oil in a large pan or skillet over medium heat. Add the chopped onion and minced garlic, sautéing for about 2 minutes until softened and fragrant.
3. Cook the Cauliflower Rice: Add the cauliflower rice to the pan, season with salt and pepper, and cook for about 5-7 minutes, stirring occasionally. The cauliflower rice should be tender but not mushy. If you prefer your rice a bit softer, cook it for an additional 2-3 minutes.
4. Garnish the Rice: Once the cauliflower rice is cooked, remove it from the heat and stir in fresh parsley for a burst of color and flavor.

FINAL STEP: ASSEMBLE AND SERVE

1. Plate the Dish: Divide the cauliflower rice evenly among your serving plates. Top with the garlic butter chicken meatballs, spooning extra sauce from the skillet over the meatballs.
2. Garnish: Garnish with additional chopped parsley for a fresh touch. Serve immediately, or allow the dish to cool for meal prep storage.