Cauliflower Rice Bowl (Printable)

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

# Ingredient List:

→ Cauliflower Rice

01 - 1 large head cauliflower, riced (about 1.5 lbs)
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 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 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 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 to 7 minutes until just tender. Transfer to a plate 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 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 just tender but still crisp.
06 - Divide cooked cauliflower rice among four serving bowls. Top each bowl 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 while warm.

# Expert Advice:

01 -
  • It comes together in half an hour but looks and tastes like you spent the whole afternoon meal prepping.
  • You can toss in whatever vegetables are about to wilt in your crisper drawer and it still works beautifully.
  • The cauliflower rice soaks up all the flavors without feeling heavy or leaving you sluggish an hour later.
  • Its endlessly adaptable for whatever protein you have on hand or dietary preference you're feeding.
02 -
  • Don't overcrowd the cauliflower rice in the pan or it will steam instead of sauté and turn watery and sad.
  • Let the chicken sit undisturbed for the first minute in the hot skillet so it develops a real sear instead of just turning pale and rubbery.
  • If your cauliflower releases a lot of moisture while cooking, crank up the heat for the last minute to evaporate it off.
03 -
  • Toast some sesame seeds or slivered almonds in a dry pan for one minute and sprinkle them on top for extra crunch and richness.
  • A squeeze of fresh lime or lemon juice right before serving brightens everything and makes the flavors pop even more.
  • If you're not worried about carbs, a small scoop of hummus in the center of the bowl adds creaminess and ties all the Mediterranean flavors together.
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