Chicken Bowl with Roasted Vegetables and Cauliflower Rice
A super healthy and low carb Chicken Bowl, loaded with roasted vegetables and cauliflower rice.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people
- 2 cups broccoli florets
- 1/2 red pepper sliced thinly
- 1/2 yellow pepper sliced thinly
- 2 cups brussels sprouts, halved or quartered
- 1 zucchini diced
- 5 tbsp olive oil, divided
- 1 pinch salt
- 1 pinch black pepper
- 1 pound boneless skinless chicken thighs
- 3 tbsp Holland House Marsala Cooking Wine
- 3 cups cooked cauliflower rice
- 1 tbsp fresh chopped thyme
- 1 lime
Preheat the oven to 400 degrees F.
Place the broccoli, sliced peppers, brussels sprouts and zucchini on a large baking sheet pan lined with parchment paper.
Bake in the oven for 20 minutes and then stir the veggies around a bit. Bake for another 10 minutes.
Meanwhile, season the chicken thighs with salt and black pepper.
Heat the remaining 2 tbsp olive oil in an oven-safe pan. Add the chicken and sear on one side for about 4 minutes.
Turn the chicken over and add the marsala cooking wine. Place the pan in the oven.
Roast the chicken for 15 minutes and it’s no longer pink in the middle.
Combine the cauliflower rice, thyme and lime juice.
Arrange the cauliflower rice in a bowl along with some of the roasted veggies and sliced chicken.
Serve with teriyaki sauce (optional)
Serving: 1g | Calories: 755kcal | Carbohydrates: 36g | Protein: 56g | Fat: 46g | Saturated Fat: 7g | Cholesterol: 215mg | Sodium: 356mg | Potassium: 2340mg | Fiber: 13g | Sugar: 12g | Vitamin A: 2640IU | Vitamin C: 397.2mg | Calcium: 194mg | Iron: 6.4mg