This cauliflower rice is a great low-carb way to get the texture of rice. And grilled chicken is a delicious addition. So check out my cauliflower rice bowl with grilled chicken recipe.
The dish is packed with flavor and can be customized with your favorite vegetables and sauces, making it a nutritious and satisfying meal option.
The recipe is simple and quick to prepare, perfect for a weeknight dinner or meal prep. It combines lean protein with low-carb cauliflower rice for a balanced meal.
Vibrant Ingredients for a Healthy Meal
The foundation of this cauliflower rice bowl lies in its fresh and colorful ingredients.
Using cauliflower rice as a base not only adds a light and fluffy texture but also keeps the dish low in carbohydrates.
Pairing it with grilled chicken provides a lean protein source, making the meal satisfying and nutritious.
To enhance the flavor, a mix of vegetables such as bell peppers, broccoli, and carrots can be added, bringing both color and crunch to the bowl.
These ingredients not only contribute to the visual appeal but also offer a variety of vitamins and minerals essential for a balanced diet.
Preparing the Grilled Chicken
Grilling the chicken is a key step in achieving a delicious flavor profile.
Start by marinating the chicken breasts with a blend of olive oil, garlic powder, onion powder, and paprika.
This seasoning mix infuses the chicken with a savory taste that complements the freshness of the vegetables.
Cooking the chicken on a grill or grill pan gives it a beautiful char, enhancing both the texture and flavor.
Allowing the chicken to rest before slicing ensures that it remains juicy and tender, making it a perfect topping for the rice bowl.
Cooking the Cauliflower Rice
Transforming cauliflower into rice is a simple yet effective way to create a low-carb alternative to traditional rice.
Heat a skillet with a touch of olive oil and sauté the cauliflower rice until it becomes tender.
Seasoning it with salt and pepper elevates its taste, making it a delightful base for the bowl.
Cooking it for just the right amount of time ensures that it retains its fluffy texture, providing a lovely contrast to the grilled chicken and vegetables.
Adding Color with Mixed Vegetables
The vibrant mixed vegetables are essential for adding both nutrition and visual appeal to the dish.
After cooking the cauliflower rice, the same skillet can be used to sauté the vegetables, allowing their flavors to meld together.
Cooking them until they are tender-crisp maintains their bright colors and crunch, making each bite enjoyable.
Feel free to customize the vegetable mix based on personal preferences or seasonal availability, ensuring that the dish remains fresh and exciting.
Assembling the Bowl
Once all components are prepared, assembling the bowl is a straightforward process.
Start by layering the cauliflower rice at the bottom, followed by the sliced grilled chicken and sautéed vegetables.
This layering not only creates an appealing presentation but also allows for a harmonious blend of flavors in each bite.
A drizzle of soy sauce or teriyaki sauce can be added for an extra kick, enhancing the overall taste of the dish.
Garnishing for Freshness
The final touch to this cauliflower rice bowl is the garnish.
Chopped green onions or cilantro can be sprinkled on top, adding a burst of freshness and flavor.
This simple addition elevates the dish, making it visually appealing and inviting.
Not only does it enhance the look of the bowl, but it also complements the other ingredients beautifully, creating a well-rounded meal.
Healthy Cauliflower Rice Bowl with Grilled Chicken
This cauliflower rice bowl includes seasoned grilled chicken served over a bed of cauliflower rice, topped with fresh vegetables and your choice of sauce. The recipe takes about 30 minutes from start to finish and serves 2 people.
Ingredients
- 2 cups cauliflower rice (fresh or frozen)
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup mixed vegetables (bell peppers, broccoli, carrots, etc.)
- Soy sauce or teriyaki sauce for drizzling (optional)
- Chopped green onions or cilantro for garnish (optional)
Instructions
- Prepare the Chicken: Preheat the grill or grill pan over medium-high heat. In a bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and pepper. Coat the chicken breasts with the mixture.
- Grill the Chicken: Place the seasoned chicken on the grill and cook for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from the grill and let rest for a few minutes before slicing.
- Cook the Cauliflower Rice: In a large skillet, heat a little olive oil over medium heat. Add the cauliflower rice and sauté for about 5-7 minutes, stirring occasionally, until tender. Season with salt and pepper to taste.
- Sauté the Vegetables: In the same skillet, add the mixed vegetables and cook for an additional 3-4 minutes until they are tender-crisp.
- Assemble the Bowl: In serving bowls, layer the cauliflower rice, sliced grilled chicken, and sautéed vegetables. Drizzle with soy sauce or teriyaki sauce if desired.
- Garnish: Top with chopped green onions or cilantro for added flavor and freshness.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 2 bowls
- Calories: 350kcal
- Fat: 15g
- Protein: 30g
- Carbohydrates: 20g
This recipe is part of my 33 Simple Flat Belly Lunch Ideas for a Healthier You. Just click that link to see all the amazing options!
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