Hello PinkWhen readers! Justine from Cooking and Beer here to share the best recipe to serve this June. Haha, I’m kidding. Kind of. It’s really good though. I promise. Theese barbecue chicken cauliflower “couscous” bowls are everything you want this summer. Boneless and skinless chicken breasts are marinated in an addicting barbecue sauce that’s spiked with hints of orange and soy sauce. Once it is grilled to a golden perfection, this barbecue chicken sits upon a bed of cauliflower couscous and wilted swiss chard. A sprinkling of sliced roasted almonds brings the whole thing together, and adds a most necessary crunch to a delicious weeknight dinner recipe!
I know I totally talked about this last month, but I’m going to reiterate how obsessed I am with easy dinner recipes lately. Last month has been crazy for my family. I think that we’ve been home for only about 5 days out of 31, and it’s so true that I need a vacation from my vacation.
I’m looking forward to a relaxing June. I’m sure you guys can relate. With June being the kick-off of the summer season, I thought I’d celebrate by sharing this recipe for barbecue chicken with cauliflower couscous.
We are obsessed with bowls around here, and I think it’s because they are the perfect blank canvas to get creative as you want. They literally become a work of art don’t you think? Bowls all being the same way: with a grain of some kind. While rice, quinoa and bulgur are popular for most bowl recipes, I decided to get a little funky and make a cauliflower couscous. You guys, If you’ve never made a cauliflower couscous, YOU HAVE TO DO IT.
Trust me. It takes on the texture of a true couscous, and it is sooooooo delicious. Cauliflower couscous has been my go-to for our dinner bowls lately, as it takes on a grain-like texture without actually being a grain! How fun is that?!
The next major component of a dinner/lunch bowl? Why it’s the protein of course. You can go from fish to poultry to tofu, and each one can play a significant delicious role in how amazing a bowl can be. This time around I decided to go with a simple barbecue, orange chicken that is perfect as we embark on the grilling season!
Barbecue Chicken Cauliflower Couscous Bowls
To bring a bowl all together, you really have to think about the toppings. There needs to be some “green” involved. In this case I used a simple sautéed swiss chard with garlic. A sprinkling of sliced almonds adds the most necessary crunch, and there you have it: a dinner bowl in less than an hour. Genius right? Yeah, I know. I’m full of wisdom. 😉
Recipe for these barbecue chicken cauliflower couscous bowl is below!
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Barbecue Chicken Cauliflower Couscous Bowls
A delicious and healthy-ish cauliflower couscous bowl.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 463kcal
Ingredients
- 1/2 cup barbecue sauce
- 1/3 cup orange juice
- 2 tablespoons soy sauce
- 2 boneless and skinless chicken breasts cut-in-half lengthwise to produce 4 equal pieces
- 1 small head of cauliflower cut into florets
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 1 teaspoon garlic powder
- sea salt and black pepper
- 1/4 cup Pecorino Romano cheese
- 2 tablespoons chopped cilantro
- 2 tablespoons olive oil
- 4 cloves of garlic finely minced
- 4 cups Swiss chard stemmed and loosely chopped
- 1/2 cup roasted and salted sliced almonds
Instructions
- In a shallow dish, whisk together the barbecue sauce, orange juice and soy sauce. Add the chicken breasts and toss to fully coat. Set aside to marinate while you prepare the rest of your ingredients.
- Add the cauliflower florets to the bowl of your food processor. Pulse 5-6 times are until the cauliflower takes on the texture of couscous. Set aside.
- Heat the butter in a large sauté pan over medium heat. Add the onion and cook until tender, about 5-6 minutes. Add the cauliflower, garlic powder and salt and black pepper to taste. Stir to combine. Cook for an additional 5 minutes. Remove from heat and stir in the cheese and cilantro. Cover and set aside until you are ready to serve.
- Preheat your grill or grill pan over medium to medium-high heat. Grease the grill and then add the chicken. Cook, brushing occasionally with additional marinade, until cooked through, about 10-12 minutes. Flip the chicken about halfway through cooking time. Remove from heat and set aside to rest while you prepare your Swiss chard.
- Heat the olive oil in a sauté pan over medium heat. Add the garlic and cook for 1 minutes, until fragrant. Add the Swiss chard and cook, stirring frequently, until wilted and warm. Season with salt and black pepper.
- Assemble your bowls, by layering sliced chicken breast and Swiss chard over a bed of cauliflower couscous. Sprinkle with almonds and enjoy immediately!
Nutrition
Calories: 463kcal | Carbohydrates: 27g | Protein: 34g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 1096mg | Potassium: 736mg | Fiber: 3g | Sugar: 16g | Vitamin A: 2555IU | Vitamin C: 37.2mg | Calcium: 163mg | Iron: 2.8mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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I hope you guys LOVE these bowls! Have a wonderful weekend, and I’ll see you next month!
xoxo – Justine
I must say this looks amazing, I have pinned and Printed your recipe.
Now I would like to invite you to share it on my Friday Features, still open for 3 more days for your other posts. I also have a Wordless Wednesday I would like to invite you to as well.
I hope you enjoy your weekend, will be trying your recipe soon!
Karren
This looks like such a delicious dish! I love cauliflower and am always looking for new ways to incorporate it into dinner. Pinning, thanks for sharing!
What a delicious looking bowl. Very interesting the way you have done the cauliflower. Thanks for bringing this chicken recipe to #HomeMattersParty
Kathleen
This looks like a fabulous dinner! Thanks for linking up with What’s Cookin’ Wednesday!