Ingredients
Pizza
- 600g chopped cauliflower
- 1 egg, lightly whisked
- 20g finely grated cheddar cheese
- 1 1/2 tbsp extra virgin olive oil
- 300g Lilydale Free Range Chicken Breast, thinly sliced
- 1/2 tsp dried chili flakes
- 2 garlic cloves, minced
- 1 large zucchini, chopped
- 125g roasted red capsicum (not in oil), chopped
- 60g feta cheese, crumbled
- 250g cherry tomatoes, halved
- 100g baby spinach
- 1 tbsp white balsamic vinegar
How it's made!
- In a food processor, pulse the chopped cauliflower until it resembles the texture of rice.
- In a large mixing bowl, combine the cauliflower rice, lightly whisked egg, and finely grated cheddar cheese. Mix well to combine.
- Heat 1 tablespoon of extra virgin olive oil in a large frying pan over medium-high heat.
- Add the chicken slices to the pan and cook for 5-7 minutes, or until they are cooked through and lightly browned.
- Add the dried chili flakes and minced garlic to the pan, and saut for 1-2 minutes until fragrant.
- Remove the chicken from the pan and set it aside on a plate.
- Add the remaining olive oil to the same pan and sauté the chopped zucchini for 5-7 minutes, or until it is tender and lightly browned.
- Add the chopped roasted red capsicum to the pan and stir well.
- In a separate small mixing bowl, whisk together the white balsamic vinegar with a drizzle of olive oil to make a quick dressing.
- To assemble the cauliflower rice bowls, divide the cauliflower rice mixture among serving bowls.
- Top the cauliflower rice with the cooked chicken slices, sautéed zucchini and red capsicum mixture, crumbled feta cheese, and halved cherry tomatoes.
- Drizzle the white balsamic dressing over each bowl and top with fresh baby spinach.
- Serve immediately and enjoy your delicious and healthy cauliflower rice bowl with chicken and vegetables!
Video tutorial
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