Cauliflower rice with masala chicken
Delicately seasoned cauliflower ‘rice’ with juicy, spicy chicken – a healthy wholesome low-carb alternative to rice and also quick & easy.
dinner, LUNCH, Main Course
for the chicken marinade
chili powder or cayenne pepper
salt to taste
for the riced cauliflower
medium-sized head of cauliflower
black cumin seeds
a few dashes of salt and pepper
cilantro for garnish
Chop the chicken breasts into 1-inch cubes. Combine all the ingredients for the marinade and coat the chicken. Refrigerate for at least 30 minutes.
Chop the cauliflower into big chunks with the stalks. ‘Rice’ the cauliflower using the grater attachment of your food processor.
Heat 1/2 tablespoon of oil in a pan, add the cumin seeds and chili flakes. Cook for about 5 minutes.
Stir in the riced cauliflower and cook uncovered for 10 minutes, stirring frequently. Season with a dash of salt and pepper and transfer onto a plate.
Heat 1 tablespoon of oil in the same pan and add the chicken with the marinade. Stir well and cook covered for 10 minutes.
Uncover and cook for another 5 minutes on medium-high heat until the mixture thickens and all water evaporates.
Beat the eggs with salt, pepper and a pinch or two of turmeric powder. Heat the remaining 1/2 tablespoon oil in an omelet pan and scramble the eggs.
Toss the cooked chicken, cauliflower rice and the eggs together with a sprinkling of lemon juice and transfer to a serving bowl.
Serve garnished with cilantro. Yum!
Chicken can be marinated overnight, the longer it is marinated, the better it tastes.
Replace chicken with extra firm tofu for a vegetarian version. Or try the super easy coconut flavored riced cauliflower.
Black cumin has a stronger flavor and can be found in Indian stores. It’s just optional, so don’t fret over it if you can’t find.
The marinated chicken will leave out a lot of water while cooking, just keep stirring on high heat until the mixture thickens.
cauliflower rice, healthy, Low-carb, quick easy