# What You'll Need:
→ Cauliflower Rice
01 - 1 large head cauliflower, riced (approximately 24.7 oz)
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Protein
05 - 14.1 oz boneless, skinless chicken breast or thighs, cut into bite-sized pieces
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Vegetables and Toppings
11 - 1 red bell pepper, diced
12 - 1 cup broccoli florets
13 - 1 cup cherry tomatoes, halved
14 - 1 avocado, sliced
15 - 2 tablespoons fresh cilantro or parsley, chopped
16 - 1/4 cup feta cheese, crumbled (optional)
→ Sauce
17 - 2 tablespoons plain Greek yogurt
18 - 1 tablespoon lemon juice
19 - 1 teaspoon tahini
20 - Salt and pepper to taste
# Directions:
01 - Remove leaves and stem from cauliflower, chop into florets, and pulse in a food processor until rice-sized grains form.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add riced cauliflower, season with salt and pepper, and sauté for 5 to 7 minutes until tender. Transfer to a plate and keep warm.
03 - In a mixing bowl, toss chicken pieces with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
04 - Heat a nonstick skillet over medium-high heat. Add seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a clean plate.
05 - In the same skillet, quickly sauté diced bell pepper and broccoli florets for 3 to 4 minutes until tender-crisp.
06 - Divide cooked cauliflower rice equally among four serving bowls. Top each with cooked chicken, sautéed vegetables, halved cherry tomatoes, avocado slices, and fresh herbs.
07 - Drizzle with yogurt-tahini sauce if desired and sprinkle with crumbled feta cheese. Serve immediately while warm.
