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:

Equipment:

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:

covered percent of daily need