Cauliflower Rice Bowls with Turmeric Chicken
Cauliflower rice bowls with turmeric chicken, roasted red onions, cucumber, tomatoes, olives and a tahini herb dressing are colorful, flavorful and healthful. Makes a great light dinner or a yummy lunch you can meal prep ahead for the week.
Yield: 4 servings
Ingredients
- 1 small red onion, cut into wedges
- 2 lbs. boneless, skinless chicken thighs
- 1 ½ tablespoons extra-virgin olive oil, divided
- 1 ½ teaspoons turmeric
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 (10 oz.) frozen packages cauliflower rice
- 1 cup cucumber slices (halve horizontally and cut into half moons)
- 2 cups halved cherry tomatoes
- ¼ cup sliced kalamata olives
For the tahini herb dressing:
- ½ cup plain Greek yogurt
- 2 tablespoons tahini
- ¼ cup fresh parsley
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- Salt and pepper
- Water
Instructions
- Preheat the oven to 450. Line a baking sheet with aluminum foil to create two separate cooking areas.
- Cut the chicken thighs into about 6 pieces to make smaller chunks. Season the chicken with 1 tablespoon of olive oil and the turmeric, cumin, salt and black pepper, rubbing to coat all sides. Place the chicken on one area of the foil. Place the red onion wedges on the other area and drizzle with remaining ½ tablespoon olive oil.
- Roast the chicken and red onion and 450 for 25 minutes, until the chicken is cooked through.
- Meanwhile, make the dressing. Add all of the dressing ingredients, minus the water, to a blender or food processor. Pulse until well combined. Add a tablespoon of water at a time to reach your desired consistency. (You can leave it thicker for more of a dipping sauce or thin it out to drizzle over the bowls.)
- When the chicken is almost ready, cook the cauliflower rice according to package directions.
- Assemble the bowls. Divide the cauliflower rice among 4 bowls. Top with the roasted chicken, red onions, cucumber, tomatoes and olives. Drizzle with 2-3 tablespoons of dressing and serve the remaining dressing at the table.
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Notes
Cauliflower rice: You can buy 2 (10 ounce) packages of frozen cauliflower rice or make your own cauliflower rice.
Red onion: I love some roasted red onion, but you could skip this if you’re not a fan.
Chicken: The boneless, skinless chicken thighs have a really great flavor and richness in this recipe and stays so juicy. You could also substitute boneless, skinless chicken breasts if you prefer. You could even try using a rotisserie chicken to keep this extra easy.
Veggies: I love the freshness and crispiness of the cucumbers and tomatoes, but you could add in whatever fresh or roasted veggies you love for these bowls.
Dressing: The tahini herb dressing for these bowls is so good and takes just a few minutes to make in a blender. However, you could substitute another dressing or just use a dollop of hummus in the middle of your bowl if you’d rather.
Vegetarian: You can make these vegetarian by leaving off the chicken and subbing some roasted chickpeas or crispy tofu. Or a veggie burger.
Leftovers: Leftovers can be stored in a covered container in the fridge for up to 3-4 days. It’s best to store the cauliflower rice and chicken separately from the fresh veggies and dressing, so you can reheat them on their own before assembling your bowl.
Nutrition
Serving: 1serving | Calories: 534kcal | Carbohydrates: 11g | Protein: 61g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 21g | Cholesterol: 278mg | Sodium: 873mg | Fiber: 3g | Sugar: 5g
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