Middle Eastern Chicken & Cauliflower Rice Bowl
5
- ★★
- ★★
- ★★
- ★★
- ★★
Prep time 15mins
Cook time 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 1/4 cup olive oil, divided
- 1 large onion, thinly sliced
- 2 1/2 pounds chicken breasts or thighs, cut into 1 inch cubes
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, to taste
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 2 cans chickpeas, drained and rinsed
- 1/2 lemon, juiced
- 2 12 ounce bags Cascadian Farm Cauliflower Rice
- 2-3 garlic cloves, minced
- Toppings: toasted almonds, chopped parsley, lemon
Method
Step 1
In a large pan, heat 2 tbs of oil on medium high heat. Add onions and a pinch of salt, and cook for 3-4 minutes until they start to brown.
Step 2
Add chicken and spices. Stir occasionally until browned and cooked through, about 10 minutes.
Step 3
Add chickpeas, give the mixture a good stir and turn off heat. Add lemon juice.
Step 4
While chicken is cooking, begin cooking cauliflower rice. In a separate large pan, heat 2 tbs olive oil on medium high heat, then add the cauliflower rice, salt, and minced garlic. Stir occasionally, allowing cauliflower rice to caramelize, about 10 minutes.
Step 5
Plate chicken and chickpea mixture with cauliflower rice. Top with toasted almonds and chopped parsley. Serve with cucumber-yogurt salad.