Chicken "Couscous" Bowls
Ingredients
- 5 cups cauliflower crumbles
- 5 Tbsp olive oil, divided
- 2 cloves garlic, minced
- ¼ tsp salt
- ½ cup sliced almonds
- 1 (5-oz) pkg baby spinach, chopped
- 1 tsp lemon zest
- 3 cups chopped rotisserie chicken
- 2 Tbsp lemon juice
Instructions
- Preheat oven to 400°F. Toss together cauliflower, 3 Tbsp oil, garlic, and salt over a rimmed baking sheet; spread in a single layer. Bake 25 minutes or until golden, stirring once.
- Meanwhile, toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant.
- Combine cauliflower, nuts, spinach, and lemon zest in a large bowl. Whisk together 2 Tbsp oil and lemon juice; drizzle over cauliflower mixture. Toss. Divide cauliflower mixture among 4 bowls. Top with chicken.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
430
|
430
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 33 | 33 |
| Carb (g) | 11 | 11 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 676 | 676 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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