Chicken and Cauliflower Rice is a low-carb high protein tasty recipe. With minimal ingredients, it’s a great go-to recipe for lunches and dinner.
Cauliflower rice and chicken is going to be your new favorite low-carb lunch. You know how I know? Because well, rice and chicken go together like peanut butter and jelly and with a variety of colorful vegetables this delicious bowl will be a good staple recipe to go to.
So whoever came up with making cauliflower into rice is a genius am I right? I know I have been obsessed with it.
This recipe is actually super simple to make. That being said, I will be honest I did cheat a little and buy pre-packaged cauliflower that was already rounded up. I know I am terrible, but hey sometimes a girl just doesn’t have time to chop cauliflower.
Here in Canada, I found it at my local superstore, however, I have seen it at Costco as well.
If you’d prefer to do it from scratch, all the power to you. The simplest way to make the Cauliflower “rice” is to use a food processor, also a great time saver. If you don’t have one handy, you can use a cheese grater or chop it up yourself.
This cauliflower rice has a variety of veggies including, peas, carrots and fresh minced garlic and ginger. It’ll get your tastebuds flowing and make you want to come back to this recipe time after time.
Now I know there are those people who aren’t a huge fan of veggies (cough cough my husband) I know we all have that family member or friend who hates getting their veggies in.
I dare you to make this for them and see if they enjoy the recipe. My husband is also a carnivore and needs meat in every meal. It can be hard sometimes to incorporate poultry into each meal but protein is most definitely essential for the human body.
That’s why this recipe includes a juicy grilled chicken breast. It’s the perfect pair of this cauliflower rice and veggie bowl and a great combo of veggies and meat.
Chicken and Cauliflower Rice
A simple and tasty dish. Chicken and Cauliflower Rice is a healthy low-carb high protein meal to go back to time and time again.
- 1 head Cauliflower ( or 16 oz bag)
- 2 Chicken Breasts
- 2 medium Eggs
- 1 tbsp olive oil
- 2 tbsp sesame oil
- 3 tbsp soy sauce (low-sodium)
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1/2 cup sliced scallions
- 1/2 cup peas
- 1/2 cup carrots
If you are using pre-packaged cauliflower, then you can feel free to skip this step. Otherwise, wash and dry the cauliflower. Remove Core and cut florets into small bits. Add half of the cauliflower into a food processor until it's the size of rice, overprocessing it will make it too mushy. Add the other half and set aside in a bowl.
In a large skillet, add 1 tbsp olive oil and chicken breast strips, cook for 5-7 minutes or until cooked thoroughly. Season with salt and pepper
In a separate skillet, add minced garlic and minced ginger and green onions to 2 tbsp of sesame oil. Saute for 3-5 Minutes
In the same skillet, add cauliflower and saute for 5 minutes over medium-high heat.
Add peas and carrots to the cauliflower skillet and saute for another 5-7 minutes. Stir the mix to the edges leaving a whole for the two eggs
Add both eggs to the mix and scramble them until they are cooked mixing them into the rest of the cauliflower rice.
Add 3 Tablespoons of soy sauce mixing well. Add your sliced chicken on top and serve hot.
I hope you give this recipe a try and if you do leave me a comment below and let me know how you liked it. I always love hearing from you guys!