Gluten free

Barbecue chicken cauliflower couscous bowls

Name: Barbecue chicken cauliflower couscous bowls
Total time: 45 min
Yield: 4 servings
Ingredients: 0.5 cup almond flakes; 0.5 cup bbq sauce; 1 small head cauliflower; 2 Tbsps cilantro; 4 cloves garlic; 1 tsp garlic powder; 2 Tbsps olive oil; 0.33 cup orange juice; 0.25 cup pecorino; 4 servings salt and pepper; 2 boneless skinless chicken breast; 2 Tbsps soy sauce; 4 cups swiss chard; 2 Tbsps unsalted butter; 1 small yellow onion

These Barbecue Chicken Cauliflower Couscous Bowls are a gluten-free main course that takes about 45 minutes to make. They are great for Father's Day and are rich in vitamins and minerals. Similar recipes include Couscous Bowls with Za’atar Chickpeas and Roasted Cauliflower, Mediterranean Chicken Couscous Salad Bowls, and Grilled Pesto Chicken Couscous Bowls.

Ingredients

almond flakes

0.5 cup

bbq sauce

0.5 cup

cauliflower

1 small head

cilantro

2 Tbsps

garlic

4 cloves

garlic powder

1 tsp

olive oil

2 Tbsps

orange juice

0.33 cup

pecorino

0.25 cup

salt and pepper

4 servings

boneless skinless chicken breast

soy sauce

2 Tbsps

swiss chard

4 cups

unsalted butter

2 Tbsps

yellow onion

1 small

Method

In a shallow dish, whisk together the barbecue sauce, orange juice and soy sauce.
Add the chicken breasts and toss to fully coat. Set aside to marinate while you prepare the rest of your ingredients.
Add the cauliflower florets to the bowl of your food processor. Pulse 5-6 times are until the cauliflower takes on the texture of couscous. Set aside.
Heat the butter in a large saut pan over medium heat.
Add the onion and cook until tender, about 5-6 minutes.
Add the cauliflower, garlic powder and salt and black pepper to taste. Stir to combine. Cook for an additional 5 minutes.
Remove from heat and stir in the cheese and cilantro. Cover and set aside until you are ready to serve.Preheat your grill or grill pan over medium to medium-high heat. Grease the grill and then add the chicken. Cook, brushing occasionally with additional marinade, until cooked through, about 10-12 minutes. Flip the chicken about halfway through cooking time.
Remove from heat and set aside to rest while you prepare your Swiss chard.
Heat the olive oil in a saut pan over medium heat.
Add the garlic and cook for 1 minutes, until fragrant.
Add the Swiss chard and cook, stirring frequently, until wilted and warm. Season with salt and black pepper.Assemble your bowls, by layering sliced chicken breast and Swiss chard over a bed of cauliflower couscous.
Sprinkle with almonds and enjoy immediately!

Nutrition:

380 kcal

Carbs

27 g

Fat

22 g

Protein

20 g

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