Sheet Pan Balsamic Basil Chicken Cauliflower Rice Bowl
Everything you need for this Balsamic Basil Chicken Cauliflower Rice Bowl cooks together on one sheet pan for easy clean up!
- 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
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