Hey there, foodies and culinary adventurers! Today, I’ve got a recipe that’s going to take your taste buds on an unforgettable journey – Grilled Chicken and Veggies Over Cauliflower Rice.
🌟 But hold onto your aprons, because this isn’t your ordinary, run-of-the-mill recipe. Oh no! This one comes with a side of fun, a sprinkle of humor, and a whole lot of flavor!
Grilled Chicken and Veggies Over Cauliflower Rice – The Quest for Flavorville:
First things first, we need to gather our fearless ingredients. Picture this – tender boneless, skinless chicken breast, bathing in a concoction of olive oil, garlic, onion powder, pepper, cayenne, and smoked paprika. And let’s not forget the starry herbs, fresh parsley, and basil, dancing around in the mix. It’s like a flavorful party in a bowl, and the chicken is the VIP guest!
Chicken’s Chill Time:
Now, here’s where the adventure begins. We whisk our chicken away to a large bowl and give it a good toss in the marinade. But wait, the chicken is a warrior, and it needs time to absorb all those scrumptious flavors. So off it goes to the fridge, where it can meditate and become a flavor superhero.
The Grill of Destiny:
While our chicken is preparing for its moment of glory, we preheat the grill – our magical portal to the world of smoky deliciousness! Our brave companions, the red pepper and zucchini, are eager to join the adventure. We coat them in olive oil, salt, and pepper, sealing the deal in a trusty Ziploc bag. Shake, shake, shake – they’re ready to rock and roll!
Grill-o-coaster Ride:
With the grill hot and sizzling, it’s showtime! The chicken steps onto the stage, gracing us with its presence. It flips and turns, getting those gorgeous char marks, all while we cheer it on with tongs in hand. We’re all about equal opportunities here, so our veggies get their time to shine too. The zucchini dances on the grill, becoming tender and tantalizing, while the red peppers show off their vibrant colors. It’s a grill-o-coaster ride like no other!
Cooling-Off Period:
After their thrilling adventure, our grilled goodies take a well-deserved break to cool off. We give them a moment to catch their breath, or rather, reach room temperature. We’re thoughtful like that – even our chicken needs some post-grill relaxation!
The Avocado Superstar:
Now, while our stars are cooling down, we introduce you to our secret weapon – the avocado superstar! Mashed and mixed with lemon juice, parsley, garlic, salt, and pepper, it’s the creamiest, dreamiest companion for our grilled delights. Move over sidekicks – the avocado is taking center stage!
The Grand Assembly:
It’s time to bring everything together for the epic finale! We lay down a bed of fluffy cauliflower rice – our low-carb, high-fiber hero. Then, we assemble the crew – the chicken, the grilled peppers, the zucchini, and a delightful dollop of avocado goodness. But we’re not done yet! Fresh tomatoes join the party, adding that pop of color and juiciness. It’s a medley of flavors, textures, and colors – a culinary masterpiece!
The Victory Feast:
With our bowls looking like works of art, we gather around the table, eager for the feast to begin. Each bite is an explosion of flavors, a symphony of taste. We toast to the culinary adventure we just embarked upon, and our taste buds applaud the marvelous journey they’ve been on.
Grilled Chicken and Veggies Over Cauliflower Rice
- 1 lb boneless skinless chicken breast
- 1/4 cup olive oil
- 4 cloves garlic (minced)
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh basil (chopped)
- 2 red pepper (slices)
- 1 zucchini (sliced)
- 1 tbsp olive oil
- salt + pepper
- 1 avocado
- 1 lemon
- 1 clove garlic (minced)
- 1 cup small tomatoes (halved)
- In a large bowl combine the olive oil, garlic, onion powder, pepper, cayenne, smoked paprika, parsley and basil. Add the chicken and toss well. Cover and place in the fridge while you prepare the rest of the meal.
- Heat the grill to medium high heat.
- Add the red pepper and zucchini to a gallon size Ziploc bag. Add 1 tablespoon of olive oil and a pinch of salt and pepper. Seal the bag and shake well so the veggies are coated with olive oil.
- Grill the chicken for 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through and has light char marks.
- Grill the zucchini for about 4 minutes on each side, or until tender and the red peppers for about 5 minutes flipping once or twice during cooking. You may also use a grill pan to do this or even just cook everything on the stove.
- Remove everything from the grill and let cool 5 minutes. Once cool slice the red peppers into strips and if you have whole chicken breast cut those into cubes.
- Add the mashed avocados to a bowl. Stir in the lemon juice, parsley, garlic and salt and pepper to taste. Mix well.
- To assemble the bowls, divide the rice among 4 bowls or plates. Top each bowl of rice with equal amounts of chicken, grilled peppers and zucchini. Add a large dollop of the avocados and then add the fresh tomatoes.
Final Thoughts:
And there you have it – the tale of Grilled Chicken and Veggies Over Cauliflower Rice! It’s a recipe that’s not just about cooking but also about creating memories and sharing joy with loved ones. So, the next time you’re craving a delicious adventure, whip up this dish, and let your taste buds and your imagination run wild!
But remember, the best part of cooking is the freedom to make it your own. So, feel free to add your own twists, swap veggies, or unleash your creativity. After all, the most memorable recipes are the ones we infuse with a bit of our own magic!
Until next time, fellow food adventurers – may your meals be tasty, your laughs be hearty, and your culinary quests be forever epic! 🍗🔥🥑
Did you make this recipe? Let me know how it turned out in the comments below!
XOXO,
Katie
You can find more dinner recipes.
