YOUR SOLIN GENERATED RECIPE
Spicy Jollof Cauliflower Rice with Grilled Chicken
Enjoy a vibrant twist on a West African classic with this Spicy Jollof Cauliflower Rice paired with juicy grilled chicken. This dish bursts with colors from a medley of red bell peppers, tomatoes, and onions, and is seasoned with smoky chili, garlic, and thyme. The grilled chicken adds lean protein while the cauliflower rice provides a light, nutrient-packed base. Perfect for a satisfying breakfast, lunch, or dinner that keeps your macros in check.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower Rice
1/2 cup Diced Tomato
1/2 medium Red Bell Pepper
1/4 cup chopped Onion
1 tsp Olive Oil
1 tsp additional Olive Oil
1/4 cup Low Sodium Chicken Stock
1/2 tsp Garlic Powder
1/2 tsp Chili Powder
1/2 tsp Dried Thyme
1/2 tsp Ground Ginger
2 tbsp Cilantro
PREPARATION
Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt, pepper, and a pinch of garlic powder.
Grill the chicken breast for about 5-7 minutes per side or until fully cooked and the internal temperature reaches 165°F. Remove from grill and let it rest before slicing.
Meanwhile, heat 1 tsp of olive oil in a large skillet over medium heat. Add the chopped onions, red bell pepper, and diced tomato. Sauté until the onions are translucent and the peppers begin to soften, about 3-4 minutes.
Stir in the cauliflower rice along with the garlic powder, chili powder, dried thyme, and ground ginger. Pour in the chicken stock and cook for an additional 3-4 minutes until the flavors meld and the cauliflower is tender.
For an extra layer of flavor, drizzle the second tsp of olive oil over the cauliflower rice and stir well.
To serve, plate a portion of the spicy Jollof cauliflower rice and top with sliced grilled chicken. Garnish with fresh cilantro and enjoy!