Prep
20m
Cook
15m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Marinate the Chicken
1.
In a bowl, combine: ¾ lb sliced chicken 1 tbsp olive oil 2 tbsp lemon juice 2 cloves garlic, minced 1 tsp cumin 1 tsp paprika ½ tsp turmeric ¼ tsp salt ⅛ tsp black pepper
2.
Let sit for 15–30 minutes, or up to overnight for deeper flavor.
Cook the Chicken
1.
Heat a skillet over medium-high heat.
2.
Add the marinated chicken and cook 4–6 minutes per side until golden and fully cooked
3.
Remove from heat and slice into strips.
Make the Cauliflower Rice
1.
Heat ½ tsp olive oil in a nonstick pan over medium heat.
2.
Add 1 bag frozen cauliflower rice and sauté 5–6 minutes until heated through and tender.
3.
Season lightly with salt and pepper.
Mix Garlic Yogurt Sauce
1.
In a small bowl, stir together: ½ cup Greek yogurt 1 grated garlic clove 1 tbsp lemon juice Pinch of salt
2.
Mix until creamy and smooth.
Build the Bowls
1.
Add cauliflower rice to the base of each bowl.
2.
Top with chicken, diced cucumber, cherry tomatoes, and sliced red onion.
3.
Drizzle with garlic yogurt sauce.
4.
Finish with fresh parsley or mint, and a squeeze of lemon if desired.
For
2
M
I
For the Chicken:
3/4
lb
Boneless skinless chicken thighs or breasts, 12 oz, thinly sliced
1
tbsp
Olive oil
1
lemon
Lemon juice, about 2 tbsp
2
cloves
Garlic, minced
1
tsp
Ground cumin
1
tsp
Paprika
1/2
tsp
Ground turmeric
1/4
tsp
Salt
1/8
tsp
Black pepper
For the Garlic Yogurt Sauce:
1/2
cup
Plain Greek yogurt
1
clove
Garlic, grated
1/2
lemon
Lemon juice, about 1 tbsp
1
pinch
Salt
For the Bowls:
1
bag
Frozen cauliflower rice, 10–12 oz
1/2
tsp
Olive oil
Salt, to taste
Pepper, to taste
1/2
Cucumber, diced
1/2
cup
Cherry tomatoes, halved
1/4
Red onion, thinly sliced
1
tbsp
Fresh parsley or mint, chopped (optional)
1
Lemon wedge, for garnish (optional)
+ Add all to shopping list
Per Serving
Calories
395kcal
Fat
22g
Saturates
4g
Carbs
17g
Sugar
6g
Protein
36g
Fibre
5g
Sodium
480mg
A glass of crisp Sauvignon Blanc or a citrusy sparkling water with lime and mint. Something bright to cut through the richness of the garlic and spice.
Cancel
Prep
20m
Cook
15m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Marinate the Chicken
1.
In a bowl, combine: ¾ lb sliced chicken 1 tbsp olive oil 2 tbsp lemon juice 2 cloves garlic, minced 1 tsp cumin 1 tsp paprika ½ tsp turmeric ¼ tsp salt ⅛ tsp black pepper
2.
Let sit for 15–30 minutes, or up to overnight for deeper flavor.
Cook the Chicken
1.
Heat a skillet over medium-high heat.
2.
Add the marinated chicken and cook 4–6 minutes per side until golden and fully cooked
3.
Remove from heat and slice into strips.
Make the Cauliflower Rice
1.
Heat ½ tsp olive oil in a nonstick pan over medium heat.
2.
Add 1 bag frozen cauliflower rice and sauté 5–6 minutes until heated through and tender.
3.
Season lightly with salt and pepper.
Mix Garlic Yogurt Sauce
1.
In a small bowl, stir together: ½ cup Greek yogurt 1 grated garlic clove 1 tbsp lemon juice Pinch of salt
2.
Mix until creamy and smooth.
Build the Bowls
1.
Add cauliflower rice to the base of each bowl.
2.
Top with chicken, diced cucumber, cherry tomatoes, and sliced red onion.
3.
Drizzle with garlic yogurt sauce.
4.
Finish with fresh parsley or mint, and a squeeze of lemon if desired.
For
2
M
I
For the Chicken:
3/4
lb
Boneless skinless chicken thighs or breasts, 12 oz, thinly sliced
1
tbsp
Olive oil
1
lemon
Lemon juice, about 2 tbsp
2
cloves
Garlic, minced
1
tsp
Ground cumin
1
tsp
Paprika
1/2
tsp
Ground turmeric
1/4
tsp
Salt
1/8
tsp
Black pepper
For the Garlic Yogurt Sauce:
1/2
cup
Plain Greek yogurt
1
clove
Garlic, grated
1/2
lemon
Lemon juice, about 1 tbsp
1
pinch
Salt
For the Bowls:
1
bag
Frozen cauliflower rice, 10–12 oz
1/2
tsp
Olive oil
Salt, to taste
Pepper, to taste
1/2
Cucumber, diced
1/2
cup
Cherry tomatoes, halved
1/4
Red onion, thinly sliced
1
tbsp
Fresh parsley or mint, chopped (optional)
1
Lemon wedge, for garnish (optional)
+ Add all to shopping list
Per Serving
Calories
395kcal
Fat
22g
Saturates
4g
Carbs
17g
Sugar
6g
Protein
36g
Fibre
5g
Sodium
480mg
A glass of crisp Sauvignon Blanc or a citrusy sparkling water with lime and mint. Something bright to cut through the richness of the garlic and spice.
Cancel
