Cauliflower Rice Bowl (Printable)

Colorful low-carb bowl with riced cauliflower, spiced chicken, and fresh vegetables for a satisfying meal.

# What You Need:

→ Cauliflower Rice

01 - 1 large head cauliflower (approximately 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

# Steps:

01 - Remove leaves and stem from cauliflower head, chop into florets, and pulse in food processor until rice-sized granules form.
02 - Heat 1 tablespoon olive oil in large skillet over medium heat. Add riced cauliflower, season with salt and pepper, and sauté for 5-7 minutes until just tender. Transfer to serving dish and keep warm.
03 - In separate bowl, toss chicken pieces with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
04 - Heat 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 same skillet, quickly sauté bell pepper and broccoli for 3-4 minutes until just tender while maintaining crisp texture.
06 - Divide cooked cauliflower rice equally among four serving bowls. Top each with cooked chicken, sautéed vegetables, cherry tomatoes, avocado slices, and fresh herbs.
07 - Drizzle optional yogurt-tahini sauce over bowls and sprinkle with feta cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes genuinely delicious, not like you're eating virtue on a plate.
  • You can have it ready in less than thirty minutes, which somehow feels like cheating on a weeknight.
  • Every bite feels loaded with texture and flavor, so you stay satisfied without the afternoon energy crash.
  • The whole thing is flexible enough to work with whatever protein or vegetables you have hanging around.
02 -
  • Don't crowd the skillet when cooking chicken or it'll steam instead of getting those golden edges, so if your pan feels packed give it more space or work in batches.
  • The cauliflower rice needs to be actually drained if you made it fresh, otherwise it releases water into the skillet and turns into a damp mess instead of staying fluffy.
  • Add the avocado right before eating because it browns quickly, but also because its coolness against the warm components is actually the whole point of the texture game.
03 -
  • Keep your pan temperature medium-high for the chicken so it develops color, not medium where it just sort of cooks pale and steams.
  • Add a squeeze of fresh lime juice or lemon over your finished bowl right before eating, it brightens everything and makes the whole thing taste sharper and more alive.
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