1. Season chicken breasts with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden and cooked through, about 6–8 minutes per side. Remove and set aside.

3. In the same skillet, cook chopped turkey bacon until crispy. Remove and set aside.

4. Add minced garlic to the skillet and cook for 1 minute until fragrant.

5. Add cherry tomatoes and cook for 2–3 minutes until softened.

6. Add spinach and cook until wilted.

7. Pour in chicken broth and simmer for 2–3 minutes until slightly reduced.

8. Stir in heavy cream and grated cheese. Cook for 2–3 minutes until the sauce thickens.

9. Return chicken to the skillet and simmer for 2–3 minutes.

10. Add chopped basil and adjust salt and pepper to taste.

11. To make cauliflower rice, chop cauliflower and pulse in a food processor until rice-like.

12. In a skillet, heat olive oil and sauté garlic for 1 minute.

13. Add cauliflower rice and cook for 5–7 minutes until tender. Season with salt and pepper.

14. Preheat oven to 375°F. Layer cauliflower rice in a baking dish.

15. Top with creamy chicken and sauce. Sprinkle with cooked turkey bacon.

16. Bake covered for 15 minutes, then uncovered for 10 more minutes.

17. Let rest for 5 minutes before serving.