Ingredients (for 2 servings):
• 2 boneless, skinless chicken breasts (about 6 oz each)
• 2 tablespoons olive oil (for marinade)
• 2 cloves garlic, minced
• 3 tablespoons soy sauce (low-sodium if preferred)
• 4 cups cauliflower rice (about 1 medium cauliflower, riced)
• 2 cups steamed broccoli florets
• 1 tablespoon sesame seeds
• Salt and pepper to taste
Instructions:
1. Marinate the Chicken:
◦ In a bowl, whisk together olive oil, minced garlic, and soy sauce.
◦ Add the chicken breasts and marinate for at least 30 minutes (or up to 2 hours in
the fridge).
2. Grill the Chicken:
◦ Preheat the grill to medium-high heat. Remove chicken from the marinade and
season with salt and pepper.
◦ Grill the chicken for about 6-7 minutes per side, or until fully cooked and internal
temperature reaches 165°F (75°C). Let rest for a few minutes before slicing.
3. Prepare the Cauliflower Rice:
◦ In a skillet over medium heat, add a little olive oil if desired and sauté the
cauliflower rice for about 5-7 minutes until tender. Season with salt and pepper.
4. Steam the Broccoli:
◦ Steam the broccoli florets until tender (about 5-6 minutes) and season with salt.
5. Assemble the Bowls:
◦ Divide the sautéed cauliflower rice into two bowls, top with sliced grilled chicken
and steamed broccoli. Sprinkle with sesame seeds.
Macronutrients (per serving):
• Calories: ~400
• Protein: ~40g
• Carbohydrates: ~20g
• Fat: ~20g
• Fiber: ~6g
Notes:
• Feel free to add other veggies or toppings, like green onions or avocado.
• These bowls can be made ahead and stored in the fridge for up to 3 days.