Cauliflower Rice Bowls with Turmeric Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cauliflower rice bowls topped with turmeric-spiced roasted chicken, fresh vegetables, olives, and a tahini herb dressing. Light and flavorful with warm spices and bright herbs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small red onion (cut into wedges)
- 2 lbs. boneless (skinless chicken thighs)
- 1 1/2 tablespoons extra-virgin olive oil (divided)
- 1 1/2 teaspoons turmeric
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 (10 oz.) frozen packages cauliflower rice
- 1 cup cucumber slices (halve horizontally and cut into half moons)
- 2 cups halved cherry tomatoes
- 1/4 cup sliced kalamata olives
- 1/2 cup plain Greek yogurt
- 2 tablespoons tahini
- 1/4 cup fresh parsley
- 1 clove garlic (minced)
- 1 teaspoon lemon juice
- Salt and pepper
- Water
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1121mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1205mg
- Calcium
- 158mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1121MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.