Chicken and Cauliflower Bowl

 

     So cauliflower has been stealing the limelight recently and sometimes it's a fantastic sub, and sometimes I think we take it too far. This version however, is the star of the show. It was light and fluffy, and just tasted rich and delicious. And it was so easy, I'm so glad to have discovered the version that works for me. 

     This dish was inspired by the flavors of Morocco. The cumin and garlic on the veggies add a fun flavor to an easy weeknight dinner. 

12 oz. Fresh cauliflower, riced

1 chicken bouillon cube, pulverized

1 Tbsp olive oil

1.5 Tbsp. Parmesan cheese

Dash black pepper

1 red bell pepper, chopped

1 zucchini, chopped 

1-2 Tbsp olive oil

Salt, pepper, cumin, coriander, dash cinnamon, paprika, to taste

1 tsp. Apple cider vinegar

1 chicken breast, butterflied and cooked

Fresh chopped parsley 

1-2 Tbsp. Pine nuts, toasted

Toss the bell pepper, zucchini, olive oil, salt, and seasoning together and roast at 450 until almost tender. Turn the oven to broil and cook for 4-5 minutes or until charred in spots. Remove from the oven, drizzle with the vinegar, and set aside. 

Combine the riced cauliflower, chicken bouillon, olive oil, parmesan cheese, and black pepper. Spread on a cookie sheet and broil until golden in spots. 

Add half the veggies, half the cauliflower, and one of the filleted chicken breasts to a bowl. Top with pine nuts and fresh parsley. 

Enjoy!