Cauliflower Rice Bowl (Printable Version)

A nutritious low-carb bowl with seasoned chicken, fresh vegetables, and cauliflower rice ready in 30 minutes.

# What You Need:

→ Cauliflower Rice

01 - 1 large head cauliflower, riced (approximately 24.7 ounces)
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Protein

05 - 14.1 ounces boneless, skinless chicken breast or thighs, cut into bite-size pieces
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Vegetables and Toppings

11 - 1 red bell pepper, diced
12 - 1 cup broccoli florets
13 - 1 cup cherry tomatoes, halved
14 - 1 avocado, sliced
15 - 2 tablespoons fresh cilantro or parsley, chopped
16 - 1/4 cup feta cheese, crumbled (optional)

→ Sauce (Optional)

17 - 2 tablespoons plain Greek yogurt
18 - 1 tablespoon fresh lemon juice
19 - 1 teaspoon tahini
20 - Salt and pepper to taste

# Steps:

01 - Remove leaves and stem from cauliflower, chop into florets, and pulse in a food processor until rice-sized grains form.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add riced cauliflower, season with salt and pepper, and sauté for 5 to 7 minutes until just tender. Transfer to a serving dish and keep warm.
03 - In a mixing bowl, toss chicken pieces with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
04 - Heat a nonstick skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through. Remove from heat.
05 - In the same skillet, quickly sauté diced bell pepper and broccoli florets for 3 to 4 minutes until tender-crisp with a slight firmness remaining.
06 - Divide cooked cauliflower rice among four serving bowls. Top each with cooked chicken, sautéed vegetables, halved cherry tomatoes, avocado slices, and fresh herbs.
07 - Drizzle each bowl with optional yogurt-tahini sauce and sprinkle with crumbled feta cheese if desired. Serve immediately while warm.

# Expert Pointers:

01 -
  • It tastes indulgent and colorful but leaves you feeling energized instead of sluggish.
  • Everything cooks in about thirty minutes, so you can have dinner ready before you've finished thinking about what to cook for dinner.
  • You can swap proteins and vegetables depending on what's in your fridge, so it never gets boring.
02 -
  • Don't skip the initial sear on the cauliflower rice; those caramelized edges are what prevent this from tasting like steamed vegetables and make it taste like an actual dish.
  • If your avocado is slightly firm, slice it right before serving because it oxidizes and browns if it sits too long with the acidic sauce.
03 -
  • If your food processor is small or you don't have one, a box grater works just fine for ricing cauliflower, though it takes a bit longer and your hands will smell like cauliflower for an hour.
  • Cook the cauliflower rice in a wide, shallow pan rather than deep skillet so more surface area touches the heat and you get better browning instead of steaming.
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