“Quick and Perfect Chicken and Cauliflower Rice Bowls”

Chicken and Cauliflower “Rice” Bowls


-1 head of cauliflower, cut into florets
-1 tablespoon olive oil
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon smoked paprika
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
-1/2 cup low-sodium chicken broth
-1/4 cup freshly squeezed lemon juice
-1/4 cup chopped fresh parsley
-1/4 cup chopped fresh cilantro
-1/4 cup sliced almonds
-1/4 cup crumbled feta cheese


1. Preheat oven to 400°F.

2. Place cauliflower florets on a baking sheet and drizzle with olive oil. Sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat.

3. Bake for 20 minutes, stirring halfway through.

4. Meanwhile, heat a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 8 minutes.

5. Add chicken broth, lemon juice, parsley, and cilantro to the skillet. Simmer for 5 minutes.

6. Divide cauliflower “rice” among four bowls. Top with chicken and sauce. Sprinkle with almonds and feta cheese. Serve.

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