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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
