Cauliflower Chicken Bowl

Cauliflower Chicken Bowl

Last updated: April 2018

This cauliflower base has less carbs than rice! Add some protein and veggies and you are good to go.


  • 4 pieces, 3 oz, Chicken
  • 20 slices, Cucumbers
  • 2 cup, Raw Cauliflower
  • 1 stalk (15g), Green Onion, Raw
  • 2 tbs olive oil

Makes 4 servings


  1. In a food processor, cut cauliflower into florets then add them to the food processor until all of the cauliflower resembles a rice consistency.
  2. In a medium sized pan, add raw chicken strips to warmed oil and pan fry for 10 minutes, flipping them to ensuring that both sides are cooked.
  3. Add chopped cauliflower to a medium sized pan and toast on medium heat in olive oil until it becomes slightly golden brown.
  4. On a cutting board, slice the green onion and cucumber into thin strips.
  5. Once the chicken has been cooked, dice the chicken into cubes.
  6. To assemble the cauliflower bowls, add toasted cauliflower, chicken and garnish with green onion and cucumber.

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Nutrition facts

Per Serving

  • calories: 93
  • cholesterol: 38mg
  • dietary fiber: 1g
  • potassium: 49mg
  • protein: 18g
  • sodium: 99mg
  • sugars: 2g
  • total carbohydrates: 5g
  • total fat: 2g
Photograph by Christina Saschin. All rights reserved. Used with permission.

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