Parmesan Garlic Chicken Bake with Cauliflower Rice and Broccoli

Recipe is exactly for 2 people:
Ingredients:
4 Chicken Thighs
2 stalks of broccoli, cut small into bite size pieces
1 cup of rice
1 cup of cauliflower rice
1 jar of garlic alfredo sauce
6 cloves of garlic, minced (separated into 3 piles (2 cloves each)
salt
pepper
red pepper
2 TBSP butter
garlic powder
Italian seasoning
Grated Parmesan cheese and parsley to garnish if you desire
2 TSP olive oil

Directions:
1. Cook rice according to package directions. When rice is done, fluff and stir in 2 of the 6 minced cloves of garlic
2. Heat up the garlic alfredo sauce in a saucepan with fresh cracked black pepper, 2 cloves of garlic. Heat over low while you prepare the rest of the meal.
3. Season chicken thighs thoroughly with salt, pepper and garlic powder
4. Heat olive oil in a skillet to medium high heat.  Sear the chicken thighs on both sides for about 4 minutes each. Remove to a plate.
5. To the pan that you had the chicken in, add the butter. Let the butter melt and then add the cauliflower rice and last of the garlic.  Stir in salt and pepper and let cook over medium low heat for 2-3 minutes. Remove from heat.
6. In a heavy casserole dish (or stoneware), wipe with butter. Add your rice and cauliflower rice. Fluff to combine and pour over about 1/2 of the sauce.
7. In the middle, make a row of chicken thighs on top of the rice and then make a circle with the broccoli around the outsides.
8. Top with remaining sauce (even over the chicken)
9. Put into a 350 degree oven for at least 45 minutes. I cooked mine for 45 minutes and then turned off the oven and left it in there for 20 minutes because I wasn't ready to eat yet.  It stayed hot and the chicken was very moist.
Sprinkle with parmesan cheese and/or garnish with fresh parsley

Today I enjoyed a nice crisp white wine with dinner:
Essay
Chenin Blanc (blended with Viognier)
South Africa
2014