Cauliflower Rice Bowl (Printable View)

Vibrant low-carb bowl featuring riced cauliflower, seasoned chicken, and fresh vegetables for a satisfying nutritious meal.

# Needed Ingredients:

→ 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

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

# Directions:

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 warm serving vessel.
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 seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through. Remove from heat.
05 - In the same skillet, quickly sauté bell pepper and broccoli for 3 to 4 minutes until tender-crisp, maintaining slight firmness.
06 - Divide cauliflower rice among four bowls. Top each with cooked chicken, sautéed vegetables, cherry tomatoes, avocado slices, and fresh herbs.
07 - Drizzle with optional yogurt-tahini sauce and sprinkle with feta cheese if desired. Serve immediately.

# Expert Hints:

01 -
  • You get that satisfying rice bowl experience without the carb crash that usually follows.
  • Everything cooks in under thirty minutes, which means you can actually make this on a Tuesday instead of just thinking about it.
  • It's endlessly flexible, so you can toss in whatever vegetables are about to wilt in your crisper drawer.
02 -
  • Don't overcrowd the skillet when you're cooking the cauliflower rice, because it'll steam instead of sauté, and you'll miss that slightly caramelized edge that makes it actually taste like something.
  • The avocado goes on right before serving, not before, because it'll turn brown and sad if it sits around.
03 -
  • If you're meal prepping, store the cauliflower rice and protein separately from the vegetables and avocado, because mixing them ahead makes everything soggy and sad by Wednesday.
  • The cauliflower rice reheats beautifully, so make extra and use it for lunches throughout the week without any guilt.
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