Cauliflower Rice with Grilled Chicken and Garbanzo Beans
A great way to eat vegetables and keep the carbs low! Cauliflower rice is easy to make and tastes amazing with grilled chicken and fresh herbs.
Sea salt and black pepper
olive oil divided
medium sized chicken breasts
garbanzo beans drained and rinsed
fresh finely chopped thyme
extra virgin olive oil
shredded fresh basil leaves
Salt and black pepper
white wine vinegar
Preheat the oven to 375 degrees F.
Chop the cauliflower into 8 pieces and carefully slice out the center core parts.
Grate each cauliflower piece onto a large baking pan or into a large bowl.
Once the cauliflower has been completely grated, add the cumin, garlic powder, salt, pepper and oregano to it and mix well. Add 3 tablespoons of the olive oil and mix again.
Lay the cauliflower onto a lined baking tray and bake in the oven for 15 minutes. Make sure to give it a mix after 10 minutes.
Once the cauliflower is done let it cool in the fridge or at room temperature.
Rub the chicken with a tablespoon of olive oil and season with your favorite rub.
Grill until no longer pink in the middle. Set aside.
Heat the remaining 3 tablespoon of olive oil in a pan and add the garbanzo beans.
Saute over a medium-high heat until you see them turn golden and blister.
Transfer to a paper towel.
Place the cooled cauliflower rice in a large bowl and add the chopped cilantro, 1 cup of the garbanzo beans and chopped thyme.
For The Dressing
In a small plastic container with a lid, combine the balsamic vinegar, olive oil, chopped basil and white wine vinegar.
Shake the container well until the dressing has emulsified.
Add some of the dressing to the rice and mix through.
Place the rice onto a large serving platter and sprinkle the rest of the beans over the rice.
Slice the chicken into strips and place on the top.
Garnish with extra cilantro and the rest of the dressing.