Mediterranean Paleo Lebanese Chicken & Cauliflower Rice Bowl – A Sensory Journey of Flavors!
Discover a delicious and easy-to-make paleo Lebanese chicken and cauliflower rice bowl recipe that brings together the vibrant flavors of Mediterranean cuisine. Enjoy mouthwatering spice-rubbed chicken, aromatic herbs, and tender cauliflower rice, all beautifully arranged for an appetizing top or bottom view. This dish is perfect for a paleo diet, serving 2, with a difficulty level of easy.
Allergens
Nuts (Pine nuts)
Ingredients
- 8 oz boneless, skinless chicken breasts 1 large head of cauliflower, cut into florets 3 tbsp olive oil, divided 2 cloves garlic, minced 1/2 tsp ground cumin 1/2 tsp ground paprika 1/4 tsp ground allspice Salt and black pepper to taste 1/4 cup chopped fresh parsley 1/4 cup chopped fresh mint 1 lemon, zested and juiced 1/4 cup pine nuts, toasted
Instructions
- In a small bowl, mix together garlic, cumin, paprika, allspice, salt, and pepper. Rub the spice mixture onto the chicken breasts.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Cook the chicken for 5 6 minutes per side or until cooked through. Remove from the skillet and let it rest for a few minutes before slicing.
- Meanwhile, pulse cauliflower florets in a food processor until they resemble rice grains. In the same skillet, heat 1 tbsp olive oil over medium heat. Add the cauliflower "rice" and cook for about 7 8 minutes or until tender. Season with salt and pepper to taste.
- Stir in the lemon zest, parsley, and mint into the cauliflower rice. Divide the cooked cauliflower rice among two plates. Top each plate with a chicken breast slice and sprinkle with pine nuts and lemon juice.
- Serve immediately and enjoy the beautiful aromas and mouthfeel of this delicious Lebanese inspired dish!
Chef’s Insight
To enhance the flavors even more, marinate the chicken in advance for a deeper infusion of spices.
Notes
Feel free to adjust the spice levels according to your taste preferences.