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Are you a fan of cauliflower rice bowls yet? Friend, get on board. You’re going to happily devour these Sheet Pan Balsamic Basil Chicken Cauliflower Rice Bowls. (I know. That’s a mouthful.)

Let’s get lots of good veggies in one dish with minimal prep, minimal cooking time, and minimal mess. Yes? Yes!

It’s a bowl of veggies that doesn’t feel like a bowl of veggies. The very best part may just be that everything cooks together on one sheet pan.

BOOM. Mind blown.

No need to prepare one ingredient one way and another a different way. Let’s just not, okay?

Sheet Pan Balsamic Basil Chicken & Veggies by The Whole Cook horizontal

Did I mention that this dinner only takes 30 minutes from start to finish? 30 minutes. So you can live your life and then throw this together at the last possible minute.

The chicken and broccoli roast in balsamic vinegar plus the chicken gets a little extra love from minced garlic and fresh basil.

Layer in roasted red onion and cauliflower rice. You have yourself a fantastic good for you bowl of yum.

Sheet Pan Balsamic Basil Chicken Cauliflower Rice Bowl by The Whole Cook horizontal

I’ll warn you now. This is one of those recipes that just starts to smell amazing almost as soon as it goes in the oven. Isn’t that the best?

I love when everyone in the house knows something good is happening. Meanwhile I’m off doing other things because this dinner almost makes itself. (Well as close to that as we can manage.)

4.79 from 28 votes

Sheet Pan Balsamic Basil Chicken Cauliflower Rice Bowl

By Christina
Everything you need for this Balsamic Basil Chicken Cauliflower Rice Bowl cooks together on one sheet pan for easy clean up!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings


  • 2 cups riced cauliflower
  • 3 cups broccoli florets
  • 1 medium red onion, sliced
  • 4 chicken breasts, diced, boneless, skinless
  • 1/4 cup balsamic vinegar
  • salt & pepper to taste
  • 3 tbsp olive oil, extra virgin
  • 1 tbsp minced garlic
  • 1/8 cup fresh basil, chopped
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  • Preheat oven to 400 degrees.
  • Spread diced chicken in a single layer on one side of your baking sheet.
  • Add broccoli florets to baking sheet in a single layer beside your chicken. Cut any large florets in half or thirds.
  • Spread sliced red onion in a single layer on baking sheet beside the broccoli.
  • Add cauliflower rice to baking sheet beside the onion. (If you're ricing your own cauliflower just add florets to a high powered blender and blend until cauliflower has a rice or pearl-like consistency.)
  • Drizzle 1/4 cup balsamic vinegar over the chicken and broccoli.
  • Add minced garlic to your chicken.
  • Add salt, pepper, and olive oil to everything on the baking sheet.
  • Bake for 15 minutes.
  • Remove from the oven and separate the chicken if it's sticking together. Place back in the oven and bake for 5 additional minutes or until chicken is cooked through..
  • Layer your cauliflower rice, red onions, broccoli, and chicken in bowls. Add a little more balsamic vinegar if you prefer a stronger taste (I always do) or more salt and pepper. Top with basil.


Dicing the chicken breasts allows them to cook through quickly and absorb more balsamic vinegar. Plus, it means when everything is done baking all you'll have to do is build your veggie bowls!
Many people do not use olive oil when preparing this sheet pan meal to keep it extra light. You can omit if you prefer.


Calories: 414kcal, Carbohydrates: 13g, Protein: 51g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 145mg, Sodium: 305mg, Potassium: 1259mg, Fiber: 3g, Sugar: 6g, Vitamin A: 533IU, Vitamin C: 90mg, Calcium: 69mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Alyson Enfield says:

    Unfortunately, this recipe was not a hit at all with the family. It smelled super delicious while cooking, but when it came time to eat it we were highly disappointed. The recipe is very bland. I even added extra Balsamic Vinegar but it made it taste even worse. The other downside is the Balsamic Vinegar made the foil stick super bad to the pan.

    1. Christina says:

      Oh how disappointing. I’m sorry to hear your family didn’t enjoy it. I definitely recommend adding that salt and pepper to taste and using the suggested olive oil to prevent sticking. I hope you have a beautiful Mother’s Day!

  2. Katie says:

    Made this tonight for dinner. I cheated on the cauliflower rice and used a steamer bag. I think I will marinade the chicken for a bit next time, I want it to be a bit stronger in flavor. Over all, yummy and easy recipe!

  3. Michele Nesbitt says:

    Smells great! Tastes great! 10 out of 10!

  4. Landrie says:

    Did this a little differently because I like my broccoli and onion to be extra roasted. Put broccoli and onion in a separate pan with olive oil, salt, pepper, and garlic and put that in the oven for about 20-25 minutes. When 20 min is up, I put the cubes of chicken (tossed with olive oil,  oregano, salt, pepper) then drizzled the balsamic on that. With the veggies still in the oven, I pop the chicken in and let that cook for about 20 min. We served with normal rice, fresh basil and a little extra balsamic. It was awesome. 

  5. Peg says:

    This was delicious and simple. It took me much longer for the chicken to cook. I also used frozen brocoli so I cooked it in the microwave, drained it and added for the last 10-15 mins of the oven time. 

  6. Cynthia says:

    I tossed ingredients in a bowl with EVOO (and vinegar if called for) one at a time, starting with broccoli and finishing with chicken and garlic. It was easier and wet ingredients were evenly distributed. Delicious and so fast and nutritious!