Chicken Cauliflower Rice Bowl Recipe

                              Chicken Cauliflower Rice Bowl

This Chicken Cauliflower Rice Bowl is a delicious, spicy paleo dinner recipe the whole family can enjoy! Flavored with cumin, oregano, peppers, and jalapeños, this meal is anything but boring! And there are countless add-ons and mix-ins you can include to customize it even more!

Friends, we did it again. Our family taste-tested this spicy recipe and then, much like with Broccoli Beef Stir-Fry, we just dug into the bowl and ate family-style. That is if family-style includes sharing the same bowl and only taking a break from delicious bites when absolutely necessary.

You guys, I don’t know about you, but I am here for cauliflower rice that’s paired with bell peppers, jalapeños, cumin, oregano, and tomatoes. It’s the kind of meal I’m showing up for. And that’s basically how I am wading my way into warmer weather.

I also feel like this is a recipe you can absolutely take up as many notches as your heart desires. For example, you could go next-level and add a little cumin and oregano to your cauliflower rice as it cooks. You could also add fresh lime juice and cilantro or even a few chilies. Who are we even? Certainly not the Boringtons.

While actual amounts will vary, depending on the size of the head of cauliflower used, I’d say this meal will comfortably feed about 3-4 people. So if you’re in the mood to flavor it up for dinner, then keep on reading, and let’s make a batch of this for ourselves!

CHICKEN CAULIFLOWER RICE BOWL INGREDIENTS:

Below are ingredients for how to make your very own Chicken Cauliflower Rice Bowl recipe!

• Cauliflower and chicken. I start with the cauliflower rice, chopping the cauliflower florets into rice-like pieces, about 5-6 pulses on my little chopper. If there are stubborn pieces that refuse to break down, I remove them from the current batch and add them to the next round. As for the chicken, I start sautéing it while the rice is cooking. If the chicken finishes sooner than the rice, then I cover it in the skillet and set it aside.
• Coconut oil, sea salt, cumin, and oregano. While I typically steer clear of large amounts of sea salt, when I’m making cauliflower rice, I find more sea salt actually tastes quite good. It gives the cauliflower a richer flavor, and it pairs well with the coconut oil. The cumin and oregano take what might otherwise be a boring rice dish to new realms. The combo is so good!
• Grape tomatoes, jalapeños, and bell peppers (any color will do!). These mix-ins and toppings add just the right amount of juicy flavor, spicy heat, and succulent textures to the dish! You can also add in cilantro, lime, avocado, black olives, and chilies to the recipe. Mix and match for the combinations that taste best to YOU!

Variation: For extra flavor, you can also add a little cumin and oregano to the cauliflower rice as it cooks. In that case, decrease the sea salt used by about 1/2 than what the recipe calls for and only add more sea salt if desired.

HOW TO MAKE A CHICKEN CAULIFLOWER RICE BOWL:

Below are steps to make your own Chicken Cauliflower Rice Bowl.

1. Break the cauliflower into florets, removing the stems, and chop the florets in batches in a chopper, until they turn into rice-like pieces. Remove stubborn pieces and add them to the next batch, but do not over-chop the florets or they’ll turn mushy while they cook. Add the chopped cauliflower rice to a large sauté pan with 6 tablespoons of coconut oil and 1 teaspoon sea salt. Sauté covered on a low to medium heat until the rice granules are tender but not mushy. Cooking times will vary, but this process will take anywhere from about 10 to 15 minutes. Stir frequently and check often to prevent the cauliflower from burning or softening too much.
2. While cauliflower rice is cooking, sauté chicken strips in a separate skillet with the remaining 2 tablespoons of coconut oil. Once the chicken is cooked through, then add the cumin, oregano, jalapeño, and bell pepper and cook for about 3-5 minutes, or until ingredients are warmed through.
3. Transfer rice to bowls and top with chicken mixture. Add additional ingredients such as cilantro, lime, avocado, black olives, or chilies as desired.

NOTE: If either the cauliflower rice or the chicken finishes cooking before the other, simply cover it and set it aside until the other is done.

And now you have an incredibly delish gluten-free dinner recipe that also happens to be paleo and scrumptious and out-of-this-world good! Also, if you’re in the mood for more of that delicious cumin-oregano matchup,

Ingredients

• 1 fresh pineapple, peeled, cored and cubed (about 3 cups), divided
• 1/2 cup plain or coconut Greek yogurt
• 2 tablespoons plus 1/2 cup chopped fresh cilantro, divided
• 3 tablespoons lime juice, divided
• 3/4 teaspoon salt, divided
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon chili powder
• 4 boneless skinless chicken breast halves (6 ounces each)
• 3 cups fresh cauliflower florets (about 1/2 small cauliflower)
• 1 tablespoon canola oil
• 1 small red onion, finely chopped
• Optional: Toasted sweetened shredded coconut or lime wedges
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Directions

• For marinade, place 1 cup pineapple, yogurt, 2 tablespoons each cilantro and lime juice, 1/4 teaspoon salt, pepper flakes and chili powder in a food processor; process until blended. In a large bowl, toss chicken with marinade; refrigerate, covered, 1-3 hours.
• In a clean food processor, pulse cauliflower until it resembles rice (do not overprocess). In a large skillet, heat oil over medium-high heat; saute onion until lightly browned, 3-5 minutes. Add cauliflower; cook and stir until lightly browned, 5-7 minutes. Stir in 1 cup pineapple and the remaining lime juice and salt; cook, covered, over medium heat until cauliflower is tender, 3-5 minutes. Stir in remaining cilantro. Keep warm.
• Preheat grill or broiler. Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat or in a greased foil-lined 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes per side. Let stand 5 minutes before slicing.
• To serve, divide cauliflower mixture among 4 bowls. Top with chicken, remaining pineapple and, if desired, coconut and lime wedges.

Test Kitchen tips

Save time and buy cauliflower that’s already been processed. Look for “riced” cauliflower in the refrigerated section of the produce department. You'll need 3 cups.

To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Nutrition Facts

1 serving: 325 calories, 10g fat (3g saturated fat), 100mg cholesterol, 529mg sodium, 22g carbohydrate (15g sugars, 4g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 1 fruit, 1 vegetable, 1 fat.