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
3/4 lb Boneless skinless chicken thighs or breasts
1 tbsp Olive oil
1 lemon Lemon juice
2 cloves Garlic
1 tsp Ground cumin
1 tsp Paprika
1/2 tsp Ground turmeric
1/4 tsp Salt
1/8 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.
1/2 tsp Olive oil
2.
Add 1 bag frozen cauliflower rice and sauté 5–6 minutes until heated through and tender.
1 bag Frozen cauliflower rice
3.
Season lightly with salt and pepper.
Salt
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
1/2 cup Plain Greek yogurt
1 clove Garlic
1/2 lemon Lemon juice
1 pinch 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.
1/2 Cucumber
1/2 cup Cherry tomatoes
1/4 Red onion
3.
Drizzle with garlic yogurt sauce.
4.
Finish with fresh parsley or mint, and a squeeze of lemon if desired.
1 tbsp Fresh parsley or mint
1 Lemon wedge
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)
Per Serving
Calories
395kcal
Fat
22g
Saturates
4g
Carbs
17g
Sugar
6g
Protein
36g
Fibre
5g
Sodium
480mg
Protein Swaps: Sub with tofu or tempeh for a plant-based version. Use rotisserie chicken if you're short on time. Grain Base Option: Not into cauliflower rice? Swap with brown rice, quinoa, or couscous for extra carbs. Storage: Store components separately in airtight containers. Keeps for 3–4 days in the fridge. Sauce may last up to a week. Meal Prep Tip: Double the chicken and yogurt sauce to use in wraps, salads, or another bowl later in the week. Spice Add-On: Add a pinch of cayenne or red pepper flakes to the marinade for heat. Extra Flavor Layer: Add pickled onions or a spoon of hummus for a next-level bowl.
Only visible to you
Made it?
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
3/4 lb Boneless skinless chicken thighs or breasts
1 tbsp Olive oil
1 lemon Lemon juice
2 cloves Garlic
1 tsp Ground cumin
1 tsp Paprika
1/2 tsp Ground turmeric
1/4 tsp Salt
1/8 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.
1/2 tsp Olive oil
2.
Add 1 bag frozen cauliflower rice and sauté 5–6 minutes until heated through and tender.
1 bag Frozen cauliflower rice
3.
Season lightly with salt and pepper.
Salt
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
1/2 cup Plain Greek yogurt
1 clove Garlic
1/2 lemon Lemon juice
1 pinch 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.
1/2 Cucumber
1/2 cup Cherry tomatoes
1/4 Red onion
3.
Drizzle with garlic yogurt sauce.
4.
Finish with fresh parsley or mint, and a squeeze of lemon if desired.
1 tbsp Fresh parsley or mint
1 Lemon wedge
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)
Per Serving
Calories
395kcal
Fat
22g
Saturates
4g
Carbs
17g
Sugar
6g
Protein
36g
Fibre
5g
Sodium
480mg
Protein Swaps: Sub with tofu or tempeh for a plant-based version. Use rotisserie chicken if you're short on time. Grain Base Option: Not into cauliflower rice? Swap with brown rice, quinoa, or couscous for extra carbs. Storage: Store components separately in airtight containers. Keeps for 3–4 days in the fridge. Sauce may last up to a week. Meal Prep Tip: Double the chicken and yogurt sauce to use in wraps, salads, or another bowl later in the week. Spice Add-On: Add a pinch of cayenne or red pepper flakes to the marinade for heat. Extra Flavor Layer: Add pickled onions or a spoon of hummus for a next-level bowl.
Only visible to you
Made it?
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
