• Vegetable Cauliflower Rice Bowl with Grilled Chicken


    This literally took a half hour! It’s been so warm out and we have been eating lots of salads so trying to switch it up a bit I thought a bowl is a good way to go! Instead of using a grain, I went low carb an used Cauliflower Crumbles aka Cauliflower Rice. For those of you Trader Joes fans, they now sell Cauliflower Crumbles in the salad section! The little things that make me happy! If you don’t have the exact veggies in the recipe, just use what you have! I tossed in some leftover grilled chicken that I had and even if you have to grill it, it takes no more than 10 minutes. I love when I have leftover chicken to use during the week in other recipes! This was super light, healthy and delicious! If you follow a vegetarian diet, just leave off the chicken!IMG_5095





    Vegetable Cauliflower Rice Bowl with Grilled Chicken


    • 3 grilled chicken cutlets cut in 1″ chunks
    • 1 bag cauliflower crumbles (Trader Joes has them now)
    • 1/2 cup mushrooms, chopped
    • 6 mini zucchini chopped
    • 1/4 red onion, chopped
    • 1/2 red bell pepper, chopped
    • 1 cup fresh spinach, chopped
    • 3 tablespoons olive oil (I used basil flavored olive oil)
    • 1 garlic clove, chopped (I cheated and used 1 teaspoon garlic paste-it comes in a tube)
    • salt & pepper to taste (I used only pepper)
    • fresh basil for garnish


    Season chicken with salt and pepper and drizzle with olive oil.

    Grill each cutlet for 3-4 minutes on each side, until cooked through.

    Cut chicken into pieces.

    Heat oil in large saucepan over medium heat.

    Add mushrooms, onions and red pepper to pan with garlic and sauté for 3 minutes.

    Add zucchini, cauliflower rice and spinach, salt and pepper and continue to cook for 2 more minutes, stirring frequently.

    Portion into 2 bowls, top with chicken, fresh basil, toss and enJOY!



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