Chicken and Cauliflower “Rice” Bowls

Why You’ll Love This Recipe

This recipe brings together the smoky flavors of grilled chicken, the crunch of fresh vegetables, and the lightness of cauliflower rice for a balanced, satisfying meal. Not only is it packed with protein and healthy fats, but it’s also incredibly versatile and can be customized to suit your taste. Whether you’re looking to stay on track with a low-carb diet, meal prep for the week, or enjoy a quick and easy dinner, these chicken and cauliflower “rice” bowls are the perfect choice. Plus, they store well in the fridge, making them great for make-ahead meals.

Ingredients

• 4 skinless boneless chicken breasts, about 1.5 lbs.

• 2 Tbsp olive oil, or avocado oil, divided

• 1.5 Tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp ground cumin

• sea salt and fresh ground black pepper

• 2 red bell peppers, chopped

• 1 large red onion, chopped

• 3-4 garlic cloves, pressed

• 4 cups cauliflower rice

• 1 large avocado, or 2 small ones, pitted and chopped

• 2 fresh limes

• 2 green onions, sliced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Place your chicken in a shallow dish, then sprinkle with smoked paprika, garlic powder, cumin, sea salt, and pepper.

2. Drizzle one tablespoon of oil over the chicken and use your hands to rub it evenly on all sides to coat with the seasonings.

3. Set the chicken aside for a few minutes to marinate.

4. Preheat your gas grill, stovetop grill pan, or cast iron pan over medium-high heat.

5. Place the chicken on your preheated grill and cook for about 4 minutes on each side, or until the internal temperature reaches 165°F. Once cooked through, transfer the chicken to a cutting board and let it rest for a few minutes before slicing.

6. While the chicken is resting, heat the remaining oil in a skillet over medium heat. Add the onions, bell peppers, and garlic, sautéing for 2-3 minutes.

7. Stir in the cauliflower rice and cook, stirring frequently, for about 3-4 minutes. Season with sea salt and pepper to taste.

8. To assemble the bowls, divide the cauliflower rice and sautéed veggies among 4 bowls or meal prep containers.

9. Add sliced chicken and chopped avocado equally to each bowl.

10. Squeeze lime juice over the avocado to keep it fresh and vibrant.

11. Garnish with sliced green onions.

12. Serve immediately, or refrigerate for up to 4 days.

Servings and Timing

• Servings: 4 bowls

• Total Time: Approximately 30 minutes

Variations

• Add more veggies: Feel free to add extra vegetables like zucchini, spinach, or kale for added nutrition.

• Use different protein: If you prefer, swap the chicken for grilled shrimp, turkey, or tofu for a vegetarian option.

• Add spice: For a bit of heat, sprinkle some chili flakes or add a diced jalapeño to the veggie mix.

Storage/Reheating

• Storage: These chicken and cauliflower “rice” bowls can be stored in the fridge for up to 4 days in an airtight container. The cauliflower rice holds up well, and the chicken stays tender when refrigerated.

• Reheating: To reheat, simply microwave the bowls for 1-2 minutes until heated through. Alternatively, you can reheat in a skillet over medium heat for 3-4 minutes, stirring occasionally.

FAQs

1. How do I know when the chicken is cooked through?

To ensure the chicken is fully cooked, check the internal temperature with a meat thermometer. It should read 165°F.

2. Can I use frozen cauliflower rice?

Yes, frozen cauliflower rice works just as well as fresh. Simply thaw it and sauté it with the veggies as directed in the recipe.

3. Can I make this recipe vegan?

Yes! Swap the chicken for a plant-based protein like tofu or tempeh, and use olive oil for sautéing. You can also add a few extra vegetables for texture.

4. Can I prep these bowls ahead of time?

Absolutely! These bowls are perfect for meal prepping. Assemble the bowls and store them in the fridge for up to 4 days.

5. What can I substitute for avocado?

If you’re not a fan of avocado, you can substitute with guacamole, hummus, or even a sprinkle of feta cheese.

6. Can I grill the chicken instead of using a pan?

Yes, grilling the chicken adds a nice smoky flavor. Just be sure to cook it over medium-high heat for about 4 minutes per side.

7. How do I prevent the cauliflower rice from being mushy?

To avoid mushy cauliflower rice, make sure to sauté it over medium-high heat, stirring frequently. If using frozen cauliflower rice, make sure to thaw it first to release any excess moisture.

8. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free!

9. Can I use a different oil?

Yes, you can substitute avocado oil with olive oil or another high-heat cooking oil like coconut oil.

10. How can I add more flavor to the cauliflower rice?

Try adding fresh herbs like cilantro or parsley, or season with more spices like turmeric, curry powder, or chili powder to add depth of flavor.

Conclusion

These Chicken and Cauliflower “Rice” Bowls are a deliciously healthy, satisfying meal that’s easy to prepare and full of flavor. Whether you’re meal prepping for the week or looking for a quick dinner, this recipe is a perfect choice. Packed with lean protein, healthy fats, and loads of veggies, it’s a bowl that you can feel good about eating. Try it today and enjoy a meal that’s both nutritious and incredibly tasty!