Last Updated on December 11, 2023 by Cathy
This chicken and cauliflower rice is a quick and easy dinner that looks like you spent hours preparing. Using simple ingredients that you already have on hand!
I’m all about easy dinners, even when I’m trying to have a special dinner and this dinner looks as if you spent hours making it. It’s so easy to make and it comes together really quickly, minus the baking time.
To make it even quicker you can use frozen broccoli florets and/or frozen cauliflower. To help keep the cost down, I like to buy organic frozen veggies at Costco.
Pineapples give it that little bit of sweetness. They are on the Environmental Working Group Clean Fifteen list, so you don’t need to buy organic. However, if you’re buying canned pineapple you need to avoid toxins and should use pineapple from a BPA-free can.
To learn more about the Dirty Dozen List read: EWG’s Dirty Dozen List
I like to buy Coconut Secret Coconut Aminos and Native Forest Organic Pineapple from my local Natural Grocers store, or you can buy it online from Amazon.
If you want a little bit more of a crunch, sprinkle with some chopped raw nuts like cashews on top.
Enjoy!
Chicken and Cauliflower Rice
Ingredients
- 1 pound chicken breast tenderloins
- 8 ounces of pineapple chucks drained (Reserve Juice)
- 1 cup carrots peeled & thinly sliced (1 carrot)
- 1 cup broccoli florets chopped into bite sized pieces
- 1 red pepper cut into 1” pieces
- ½ large sweet onion chopped
- 2 cloves garlic minced
- Salt and pepper to taste
- 1 cup chicken stock bone broth
- ⅓ cup coconut aminos
- 2 tablespoons apple cider vinegar
- 12 oz. Cauliflower blended to resemble rice
- ¼ cup cashews chopped (optional)*
Instructions
- Preheat oven to 350ºF.
- In a 13×9 inch baking dish, combine chicken, pineapple, carrots, broccoli, pepper, onion and garlic.
- Place broth, reserved pineapple juice, coconut aminos, apple cider vinegar, sesame oil and ginger in a small saucepan. Bring to boil over high heat. Remove from heat and pour over chicken mixture reserving 1/3 cup for rice.
- Bake in oven for 40-50 minutes until chicken is cooked through, and no longer pink.
- 5 minutes before chicken is done. Place cauliflower in high speed blender until it resembles rice, pour into large skillet. Pour the 1/3 cup chicken mixture reserves into skillet with cauliflower.
- Cook on medium-high until liquid dissipates (3-5 minutes).
- Once the chicken is done serve on top of cauliflower rice, garnish with parsley or cilantro, if desired.
Notes
To help speed up the prep time use baby carrots, frozen broccoli and frozen cauliflower.
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Chicken and Cauliflower Rice
