Barbecue Chicken Cauliflower Couscous Bowls

If you want to add more gluten free recipes to your recipe box, Barbecue Chicken Cauliflower Couscous Bowls might be a recipe you should try. For $1.97 per serving, you get a main course that serves 4. One portion of this dish contains around 22g of protein, 25g of fat, and a total of 417 calories. Father's Day will be even more special with this recipe. It is brought to you by Pink When. If you have almonds, yellow onion, sea-salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is a rather inexpensive recipe for fans of Barbecue food. 398 people were glad they tried this recipe. With a spoonacular score of 92%, this dish is great. Try Couscous Bowls with Za’atar Chickpeas and Roasted Cauliflower, Grilled Pesto Chicken Couscous Bowls, and Barbecue Chicken and Veggie Rice Bowls for Lunchboxes for similar recipes.

Servings: 4

 

Ingredients:

½ cup roasted and salted sliced almonds

½ cup barbecue sauce

1 small head of cauliflower, cut into florets

2 tablespoons chopped cilantro

4 cloves of garlic, finely minced

1 teaspoon garlic powder

2 tablespoons olive oil

1/3 cup orange juice

¼ cup Pecorino Romano cheese

sea salt and black pepper

2 boneless and skinless chicken breasts, cut-in-half lengthwise to produce 4 equal pieces

2 tablespoons soy sauce

4 cups Swiss chard, stemmed and loosely chopped

2 tablespoons unsalted butter

1 small yellow onion, diced

Equipment:

whisk

food processor

bowl

frying pan

grill pan

grill

Cooking instruction summary:

In a shallow dish, whisk together the barbecue sauce, orange juice and soy sauce. Add the chicken breasts and toss to fully coat. Set aside to marinate while you prepare the rest of your ingredients.Add the cauliflower florets to the bowl of your food processor. Pulse 5-6 times are until the cauliflower takes on the texture of couscous. Set aside.Heat the butter in a large saut pan over medium heat. Add the onion and cook until tender, about 5-6 minutes. Add the cauliflower, garlic powder and salt and black pepper to taste. Stir to combine. Cook for an additional 5 minutes. Remove from heat and stir in the cheese and cilantro. Cover and set aside until you are ready to serve.Preheat your grill or grill pan over medium to medium-high heat. Grease the grill and then add the chicken. Cook, brushing occasionally with additional marinade, until cooked through, about 10-12 minutes. Flip the chicken about halfway through cooking time. Remove from heat and set aside to rest while you prepare your Swiss chard.Heat the olive oil in a saut pan over medium heat. Add the garlic and cook for 1 minutes, until fragrant. Add the Swiss chard and cook, stirring frequently, until wilted and warm. Season with salt and black pepper.Assemble your bowls, by layering sliced chicken breast and Swiss chard over a bed of cauliflower couscous. Sprinkle with almonds and enjoy immediately!

 

Step by step:


1. In a shallow dish, whisk together the barbecue sauce, orange juice and soy sauce.

2. Add the chicken breasts and toss to fully coat. Set aside to marinate while you prepare the rest of your ingredients.

3. Add the cauliflower florets to the bowl of your food processor. Pulse 5-6 times are until the cauliflower takes on the texture of couscous. Set aside.

4. Heat the butter in a large saut pan over medium heat.

5. Add the onion and cook until tender, about 5-6 minutes.

6. Add the cauliflower, garlic powder and salt and black pepper to taste. Stir to combine. Cook for an additional 5 minutes.

7. Remove from heat and stir in the cheese and cilantro. Cover and set aside until you are ready to serve.Preheat your grill or grill pan over medium to medium-high heat. Grease the grill and then add the chicken. Cook, brushing occasionally with additional marinade, until cooked through, about 10-12 minutes. Flip the chicken about halfway through cooking time.

8. Remove from heat and set aside to rest while you prepare your Swiss chard.

9. Heat the olive oil in a saut pan over medium heat.

10. Add the garlic and cook for 1 minutes, until fragrant.

11. Add the Swiss chard and cook, stirring frequently, until wilted and warm. Season with salt and black pepper.Assemble your bowls, by layering sliced chicken breast and Swiss chard over a bed of cauliflower couscous. Sprinkle with almonds and enjoy immediately!


Nutrition Information:

Quickview
417 Calories
21g Protein
25g Total Fat
29g Carbs
25% Health Score
Limit These
Calories
417
21%

Fat
25g
39%

  Saturated Fat
6g
42%

Carbohydrates
29g
10%

  Sugar
16g
19%

Cholesterol
57mg
19%

Sodium
1303mg
57%

Get Enough Of These
Protein
21g
43%

Vitamin K
315µg
300%

Vitamin C
56mg
68%

Vitamin A
2555IU
51%

Vitamin E
7mg
47%

Manganese
0.83mg
41%

Vitamin B3
7mg
38%

Vitamin B6
0.74mg
37%

Phosphorus
335mg
34%

Selenium
21µg
31%

Magnesium
118mg
30%

Potassium
867mg
25%

Vitamin B2
0.38mg
23%

Fiber
4g
20%

Calcium
177mg
18%

Copper
0.35mg
18%

Folate
67µg
17%

Vitamin B5
1mg
16%

Iron
2mg
14%

Vitamin B1
0.17mg
12%

Zinc
1mg
10%

Vitamin B12
0.19µg
3%

Vitamin D
0.19µg
1%

covered percent of daily need
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Food Trivia

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There is a new virus going around, called "work." If you receive any sort of "work" at all, whether via email, Internet or simply handed to you by a colleague ... DO NOT OPEN IT. This has been circulating around our building for months and those who have been tempted to open "work" or even look at "work" have found that their social life is deleted and their brain ceases to function properly. If you do encounter "work" via email or are faced with any "work" at all, then to purge the virus, send an email to your boss with the words "I've had enough... I'm off to the pub." The "work" should automatically be forgotten by your brain. If you receive "work" in paper-document form, simply lift the document and drag the "work" to your garbage can. Put on your hat and coat and skip to the nearest bar with two friends and order three pints of beer . A.

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