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

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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