A colorful low-carb bowl with riced cauliflower, spiced chicken, and fresh veggies for a complete nutritious meal.
# What You'll Need:
→ Cauliflower Rice
01 - 1 large head cauliflower (approximately 24.7 oz), riced
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Protein
05 - 14.1 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 fresh lemon juice
19 - 1 teaspoon tahini
20 - Salt and pepper to taste
# How-To Steps:
01 - Remove leaves and stem from cauliflower, chop into florets, and pulse in a food processor until rice-sized consistency is achieved.
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 the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through. Remove from heat and set aside.
05 - In the same skillet, quickly sauté bell pepper and broccoli for 3 to 4 minutes until tender-crisp, maintaining slight firmness.
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 bowls with optional yogurt-tahini sauce and sprinkle with feta cheese if desired. Serve immediately.
