Preheat the oven to 425°F (200°C) and line a baking tray with parchment paper.

Season the chicken breasts with garlic powder (and salt and pepper, if desired). Place them on the tray and bake in the oven for 20-22 minutes.

Remove the chicken from the oven and leave them to cool completely. Once cooled, chop the chicken into very small pieces.

Meanwhile, toast the pine nuts in a non-stick pan over medium heat for around 4-6 minutes. Once golden, remove the pine nuts from the pan and set aside.

Add the olive oil to the same pan and bring to high heat.

Add in the cauli-rice and cook, stirring regularly for around 3-4 minutes until the raw flavor has cooked out and the cauliflower still retains some texture.

Season with salt and pepper (if needed), place into a bowl, and set aside to cool a little.

Once the cauli-rice has cooled, stir in the pesto, yogurt, diced cucumber, chopped sundried tomatoes, and half the sliced basil. When the chopped chicken is ready, stir this in too.

Trim and separate the larger leaves of the little gem lettuce. Spread out on a serving platter or two flat plates.

Spoon portions of the mixture between the lettuce leaves.

Sprinkle on the remaining sliced basil and toasted pine nuts. Enjoy!