Chicken and Cauliflower Rice Bowl
Paprika-cumin chicken served over garlicky cauliflower rice with sautéed vegetables and a bright lemon-yogurt drizzle.
Instructions
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Step 1
Pulse the cauliflower florets in batches until they resemble grains of rice. Set the cauliflower rice aside.
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Step 2
Stir the Greek yogurt and lemon juice together until smooth.
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Step 3
Cut the chicken into bite-size pieces. Toss it with the paprika, cumin, ½ tsp (3 gr) of salt, and black pepper.
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Step 4
Heat 1 tbsp (15 ml) of olive oil in the large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned and the thickest pieces reach 74°C, then transfer it to a clean plate.
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Step 5
Add 1 tbsp (15 ml) of olive oil to the skillet over medium heat. Add the onion and bell pepper and cook until slightly softened.
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Step 6
Add the remaining 1 tbsp (15 ml) of olive oil and the garlic. Stir over medium heat until fragrant.
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Step 7
Fold in the prepared cauliflower rice and the remaining ½ tsp (3 gr) of salt. Cook over medium heat, stirring occasionally, until tender but not mushy.
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Step 8
Divide the cauliflower rice mixture among serving bowls. Top with the chicken, drizzle with the lemon-yogurt sauce, and finish with the parsley.
Nutrition (Estimated)
Food safety
Caution: medium
Use separate or thoroughly sanitized surfaces for raw chicken. Cook chicken to 74°C, refrigerate leftovers within 2 hours, and consume refrigerated leftovers within 3 days.
Risk factors
- Raw poultry requires careful prevention of cross-contamination.
- Chicken must reach a safe internal temperature.
- Cooked chicken and cauliflower rice are perishable.