| OWL Venice
Chicken Cauliflower Rice Bowl
Total Time: 20 minutes | Servings: 2
cilantro cauliflower rice, topped with sauteéd chicken with a lime “yogurt” sauce, roasted carrots, avocado and pickled red cabbage (served with the vegan broth)
INGREDIENTS:
- 12 ounces chicken breast
- 3 tbsp avocado oil
- 4 cups cauliflower rice
- 1 cup freshly chopped cilantro
- 2 cups carrots *cut into thicker matchsticks)
- *salt and pepper to taste*
Lime “Yogurt” Sauce:
- ⅓ cup avocado oil
- ½ cup coconut yogurt
- 1 lime *juiced*
- 1 tbsp apple cider vinegar
- 1 ½ cup fresh cilantro
- 1 tsp sea salt
- *pepper to taste*
Toppings:
- Sliced avocado
- Pickled cabbage
- Fresh cilantro
- Squeeze of lime
DIRECTIONS:
- Heat a grill pan over medium-high heat. Add in one tablespoon of the avocado oil. Add in your chicken breast and cook on both sides for 5-6 minutes.
- While the chicken is cooking, prepare the carrots by drizzling 1 tbsp of avocado oil and season with salt and pepper. Cook in the airfryer at 425℉ for 15-20 minutes.
- Remove the chicken from the pan and add in one more tablespoon of avocado oil. Add in the cauliflower rice and sautè for 6 minutes. Season with salt and pepper and fresh cilantro.
- Make the yogurt sauce by blending together all ingredients until creamy and set aside.
- Add the cauliflower rice to each bowl. Top with roasted carrots, grilled chicken breast, avocado, pickled cabbage, fresh cilantro. Drizzle with the yogurt lime sauce and enjoy!
![Claire Sporck](https://cdn.shopify.com/s/files/1/0922/5468/files/DSC05129-12.jpg?v=1605554107)
Claire Sporck
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.