Ingredients
Equipment
Method
- Process the cauliflower in a food processor until it reaches a rice-like consistency. Heat the olive oil in a large skillet over medium heat and saute the cauliflower rice for 5 to 7 minutes, until tender.
- Season the chicken breast with salt and pepper, then grill for 6 to 8 minutes per side until cooked through. Slice.
- Hard-boil the eggs for 8 minutes, then cool in ice water and peel.
- Assemble the bowls by dividing the cauliflower rice among containers, then arrange the chicken, spinach, avocado, eggs, radishes, and microgreens in sections. Top with pumpkin seeds and whisk the olive oil and apple cider vinegar together to drizzle over.
Nutrition
Notes
Net carbs: 6g per serving (14g total carbs minus 8g fiber).
Substitutions: Swap the chicken for salmon or tofu, and use any low-carb seeds in place of pumpkin seeds.
Storage: Keeps up to 4 days in the fridge. Store the avocado separately and add just before serving to prevent browning, and keep the dressing separate. Eat the microgreens within the first two days.
Serving: Best served cold or at room temperature; gently warm the cauliflower rice and chicken if you prefer.
