Chicken and Cauliflower “Rice” Bowls Recipe

Introduction

Chicken and cauliflower “rice” bowls are a flavorful, healthy twist on traditional rice bowls. Packed with smoky spiced chicken, sautéed veggies, and fresh avocado, this meal is perfect for a quick lunch or dinner that feels both satisfying and light.

Ingredients

• 4 skinless boneless chicken breasts, about 1.5 lbs
• 2 Tbsp olive oil or avocado oil, divided
• 1.5 Tbsps 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

Instructions

1. Step 1: Place the chicken in a shallow dish. Sprinkle with smoked paprika, garlic powder, cumin, sea salt, and pepper. Drizzle 1 tablespoon of oil over the chicken and rub it in thoroughly to coat all sides with the seasonings. Let it marinate for a few minutes.
2. Step 2: Preheat a grill, grill pan, or cast iron skillet over medium-high heat. Cook the chicken for about 4 minutes on each side until the internal temperature reaches 165°F. Transfer to a cutting board and let it rest before slicing.
3. Step 3: While the chicken cooks, heat the remaining tablespoon of oil in a skillet over medium heat. Add the chopped onions, bell peppers, and pressed garlic. Sauté for 2-3 minutes until fragrant.
4. Step 4: Stir in the cauliflower rice and cook, stirring frequently, for 3-4 minutes. Season with sea salt and pepper to taste.
5. Step 5: Divide the cauliflower rice and sautéed vegetables among 4 bowls or meal prep containers. Top each with sliced chicken and chopped avocado.
6. Step 6: Squeeze fresh lime juice over the avocado to keep it vibrant and fresh. Garnish with sliced green onions and serve immediately or refrigerate.

Tips & Variations

• For extra flavor, marinate the chicken for at least 30 minutes or overnight in the fridge.
• Swap smoked paprika for chipotle powder if you prefer a smoky heat.
• Use pre-riced cauliflower to save prep time.
• Add a dollop of Greek yogurt or a drizzle of tahini for a creamy finish.
• Include extra veggies like zucchini or corn to boost nutrition and texture.

Storage

Store the assembled bowls in airtight containers in the refrigerator for up to 4 days. Keep the lime juice squeezed over the avocado to prevent browning. Reheat in the microwave until warmed through, or enjoy cold for a refreshing meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and remain juicy. Adjust cooking time as needed to ensure they reach 165°F internally.

Is cauliflower rice healthy?

Cauliflower rice is low in carbs, high in fiber, and packed with vitamins, making it a nutritious alternative to traditional rice for those looking to lighten their meals.

Chicken and Cauliflower “Rice” Bowls Recipe

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★★★★★

4.5 from 119 reviews

• Author: lina
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

This healthy and flavorful Chicken and Cauliflower Rice Bowls recipe features tender grilled chicken seasoned with smoked paprika, garlic, and cumin, served over sautéed cauliflower rice with bell peppers and onions. Topped with fresh avocado, lime juice, and green onions, this dish is perfect for a nutritious lunch or dinner that’s quick to prepare and ideal for meal prepping.

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Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 4 skinless boneless chicken breasts, about 1.5 lbs
• 1.5 tablespoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Sea salt and fresh ground black pepper, to taste
• 2 tablespoons olive oil or avocado oil, divided

Vegetables and Other Ingredients

• 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

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Instructions

1. Marinate the chicken: Place the chicken breasts in a shallow dish. Sprinkle smoked paprika, garlic powder, cumin, sea salt, and black pepper evenly over them. Drizzle 1 tablespoon of oil and rub thoroughly with your hands to coat all sides with the seasoning. Set aside for a few minutes to marinate and absorb the flavors.
2. Preheat the grill or pan: Heat a gas grill, stovetop grill pan, or cast iron skillet over medium-high heat to ensure a nicely seared chicken exterior.
3. Cook the chicken: Place the marinated chicken on the preheated grill or pan. Cook for about 4 minutes on each side, or until the internal temperature reaches 165°F (74°C). Once fully cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing. This keeps the meat juicy and tender.
4. Sauté the vegetables: While the chicken cooks, heat the remaining 1 tablespoon of oil in a skillet over medium heat. Add the chopped onions, red bell peppers, and pressed garlic. Sauté for 2-3 minutes until slightly softened and fragrant.
5. Add and cook cauliflower rice: Stir in the cauliflower rice with the vegetables. Continue cooking, stirring frequently, for 3-4 minutes until the cauliflower is tender but not mushy. Season with sea salt and black pepper to taste.
6. Assemble the bowls: Divide the cooked cauliflower rice and sautéed vegetables evenly among 4 bowls or meal prep containers. Top each with sliced grilled chicken and chopped avocado.
7. Finish with lime and garnish: Squeeze fresh lime juice liberally over the avocado to preserve its color and add freshness. Garnish each bowl with sliced green onions for an extra pop of flavor and crunch.
8. Serve or store: Enjoy the bowls immediately while warm, or refrigerate in airtight containers for up to 4 days for easy meal prep and quick reheating.

Notes

• Make sure the chicken reaches an internal temperature of 165°F to ensure it is safely cooked.
• Cauliflower rice can be found pre-riced in most grocery stores or made at home using a food processor.
• Use fresh lime juice right before serving to prevent avocado browning and add vibrant flavor.
• These bowls are perfect for meal prep and store well refrigerated for up to four days.
• For extra spice, consider adding a pinch of chili powder or cayenne pepper to the chicken seasoning.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American

Keywords: Chicken bowl, cauliflower rice, grilled chicken, healthy dinner, low carb recipe, meal prep bowls, avocado lime chicken