Grilled Chicken with Cauliflower Rice
Prepared chicken breast and cauliflower make a simple two-ingredient meal. The recipe uses the weight of already-cooked chicken.
Serving ideas and preparation tips
Prepare the vegetables before starting the cooking step. Serve promptly for the best texture, and keep any optional sides separate from the recipe’s nutrition calculation.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Cooked skinless chicken breast and cauliflower form the base of this recipe.
- A clear cooking sequence. The recipe card separates preparation, cooking, and finishing so you can work through one step at a time.
- A defined yield. The card makes 1 serving. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Skillet
- Kitchen scale
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially cooked skinless chicken breast and cauliflower.
- Prepare before you start. Measure cooked skinless chicken breast and cauliflower and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Grilled Chicken with Cauliflower Rice
Ingredients
Equipment
Method
- Prepare the cauliflower. Steam or cook in a nonstick pan with a splash of water until tender, about 5–10 minutes; add leafy greens near the end. Use remaining measured cooking oil if included.
- Use the listed weight of already-cooked meat. Warm gently with a splash of water; reheat refrigerated leftovers to 165°F. Do not substitute the same weight of raw meat.
- Assemble with the remaining listed ingredients. Use any measured citrus, mustard, mayonnaise, herbs or salsa as the sauce; divide all ingredients equally among the stated servings. Serve fruit or toast alongside when included.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
More recipes to try
Nutrition is calculated per serving from the measured ingredients in the recipe card. Use the serving control to scale ingredient quantities; nutrition remains per serving.
