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!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
Ingredients
Scale
- 1 head cauliflower, broken into florets with stems trimmed
- 2 chicken breasts, cubed or cut into strips
- 8 tablespoon coconut oil, divided
- 1 teaspoon sea salt
- 1/4 cup bell pepper, diced (any color)
- 1 small jalapeño pepper, finally chopped
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 cup gape tomatoes, halved
Instructions
- 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. Add the chopped cauliflower rice to a large sauté pan with 6 tablespoons of coconut oil and sea salt. Sauté covered on a low to medium heat until the rice granules are tender but not mushy, about 10-15 minutes. Stir frequently and check often to prevent the cauliflower from burning or softening too much.
- 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 more, or until ingredients are warmed through.
- Transfer rice to bowls and top with chicken mixture. Add additional ingredients such as cilantro, lime, avocado, black olives, or chilies as desired.
