Cauliflower Rice Bowl (Print Version)

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

# What You'll Need:

→ Cauliflower Rice

01 - 1 large head cauliflower (about 1.5 lbs), riced
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Protein

05 - 14 oz 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 & 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 lemon juice
19 - 1 teaspoon tahini
20 - Salt and pepper to taste

# How to Make It:

01 - Remove leaves and stem from cauliflower, chop into florets, and pulse in a food processor until rice-sized granules 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 5-7 minutes until just tender. Transfer to a warm plate.
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 6-8 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 3-4 minutes until tender-crisp.
06 - Divide cooked cauliflower rice among four bowls. Top each with cooked chicken, sautéed vegetables, cherry tomato halves, avocado slices, and fresh herbs.
07 - Drizzle optional yogurt-tahini sauce over bowls and sprinkle with crumbled feta cheese if desired. Serve immediately.

# Additional Tips::

01 -
  • You actually feel full and satisfied without the afternoon blood sugar crash that white rice gives you.
  • Everything cooks in under 30 minutes, which means you can make it on a weeknight without stress.
  • It's endlessly customizable depending on what's in your fridge or what mood you're in.
  • Your digestion thanks you afterward, honestly.
02 -
  • Don't crowd your pan when cooking the chicken or it will steam instead of getting that golden, flavorful crust you actually want.
  • The cauliflower rice will release moisture as it cooks, which is normal, but if your pan is sitting in liquid by the end, increase your heat slightly next time to evaporate it.
  • Your vegetables only need a quick sauté because they're about color and texture, not being cooked to submission.
03 -
  • Buy your avocado the day before so it's perfectly ripe when you need it, and slice it right before assembling so it doesn't brown.
  • If you make extra cauliflower rice, it keeps in the fridge for three days and reheats beautifully, so batch cooking on Sunday saves your weeknight self so much time.
  • Keep the sauce ingredients on hand because once you taste it, you'll want it on everything from roasted vegetables to grilled fish.
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