Chicken and Cauliflower Rice Bowl

Chicken and Cauliflower Rice Bowl

Paprika-cumin chicken served over garlicky cauliflower rice with sautéed vegetables and a bright lemon-yogurt drizzle.

Instructions

  1. Step 1

    Pulse the cauliflower florets in batches until they resemble grains of rice. Set the cauliflower rice aside.

    Ingredients used: 800.0 gr Cauliflower

    Cookware: Chef Knife, cutting board, food processor

  2. Step 2

    Stir the Greek yogurt and lemon juice together until smooth.

    Ingredients used: 30.0 ml Lemon Juice, 120.0 gr Plain Greek Yogurt

    Cookware: small bowl

  3. Step 3

    Cut the chicken into bite-size pieces. Toss it with the paprika, cumin, ½ tsp (3 gr) of salt, and black pepper.

    Ingredients used: 600.0 gr Chicken Breast, 2.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 4.0 gr Paprika, 3.0 gr Salt

    Cookware: Chef Knife, cutting board, mixing bowl

  4. 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.

    Timer: 8 min (fixed)

    Ingredients used: 15.0 ml Olive Oil

    Cookware: instant-read thermometer, large skillet, plate, tongs

  5. 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.

    Timer: 5 min (fixed)

    Ingredients used: 150.0 gr Bell Pepper, 15.0 ml Olive Oil, 150.0 gr Onion

    Cookware: large skillet, spatula

  6. Step 6

    Add the remaining 1 tbsp (15 ml) of olive oil and the garlic. Stir over medium heat until fragrant.

    Ingredients used: 12.0 gr Garlic, 15.0 ml Olive Oil

    Cookware: large skillet, spatula

  7. 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.

    Timer: 6 min (fixed)

    Ingredients used: 3.0 gr Salt

    Cookware: large skillet, spatula

  8. 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.

    Ingredients used: 15.0 gr Parsley

    Cookware: serving bowl

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.