Servings: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 1 head of Cauliflower, grated into rice-sized pieces
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 Red bell pepper, chopped
- 1 Yellow bell pepper, chopped
- 1 small Onion, chopped
- 2 cups Cooked and shredded chicken
- 1 Avocado, sliced
- 1 Lime, cut into wedges
- Fresh cilantro, chopped for garnish
Instructions
- Preheat the oven to 400°F.
- Place grated cauliflower on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper. Toss to coat.
- Roast the cauliflower in the oven for 10-12 minutes, stirring occasionally, until lightly browned and tender.
- While the cauliflower is roasting, heat a skillet over medium heat. Add the chopped red and yellow bell peppers and onion. Cook until the vegetables are tender, about 5-7 minutes.
- Add the cooked and shredded chicken to the skillet with the vegetables and stir until heated.
- To assemble the bowls, divide the cauliflower rice between 4 bowls. Top each bowl with the chicken and vegetable mixture, sliced avocado, and a squeeze of lime juice. Garnish with fresh cilantro.
- Serve immediately and enjoy!
Other Low-Carb Vegetarian Recipes
Nutrition Facts
Serving Size: 1 bowl
Calories: 297
Total Fat: 17g
Saturated Fat: 3g
Cholesterol: 53 mg
Sodium: 360 mg
Total Carbohydrates: 14g
Dietary Fiber: 7g
Sugars: 5g
Protein: 25g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Cauliflower Rice Bowls
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.