Mediterranean Chicken and Cauliflower Rice Bowl

Mediterranean · 35 min · Chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

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Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 large head cauliflower
• 1 cup cherry tomatoes
• 1 cucumber
• 3 tbsp olive oil
• 3 garlic cloves
• 1 lemon
• 1/4 cup fresh parsley
• to taste spices (paprika, cumin, salt, pepper)

Method

1. 1. Dice chicken thighs, season with paprika, cumin, salt, and pepper.
2. 2. Heat 1 tbsp olive oil in a skillet over medium heat, cook chicken until browned and cooked through, about 8-10 minutes. Remove and set aside.
3. 3. Grate cauliflower to resemble rice or pulse in a food processor until rice-sized. Sauté in 1 tbsp olive oil with minced garlic until tender, about 5-7 minutes.
4. 4. Halve cherry tomatoes, dice cucumber, and chop parsley; set aside.
5. 5. Slice cooked chicken, then assemble bowls with cauliflower rice, chicken, cherry tomatoes, cucumber, and parsley.
6. 6. Squeeze lemon juice over the bowls, drizzle with remaining olive oil, and serve.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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