Hey there, friend! Picture this: it’s a busy weeknight, your stomach is growling, and the last thing you want is to spend hours in the kitchen.
Enter this cauliflower couscous with chicken recipe — your new bestie for fast, healthy, and ridiculously tasty dinners. It’s light, it’s flavorful, low carb, and it’s packed with nutrients.
Plus, it’s sneaky-good at adding extra veggies to your plate. Seriously, this is a dinner win if I’ve ever seen one.
But that’s not all. It’s one of those dishes that makes you feel like a total pro in the kitchen without actually breaking a sweat.
Minimal cleanup, maximum flavor, and guaranteed to make everyone ask, “When are we having this again?”
What You’ll Need:
- 1 medium head of cauliflower (grated or processed into a couscous-like texture)
- 2 chicken breasts (diced)
- 2 tablespoons olive oil
- 1 cup cherry tomatoes (halved)
- 1/4 cup fresh parsley (chopped)
- 1 lemon (zested and juiced)
- Salt and pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Got everything? Perfect. Let’s make some magic in the kitchen.
Why You’ll Love This Low-Carb Chicken Recipe
Okay, let’s chat about why this dish is a chicken dinner winner.
Imagine tender, juicy chicken paired with fluffy cauliflower couscous.
Then throw in some sweet, tangy cherry tomatoes, a burst of fresh parsley, and that zingy, lemony brightness. It’s basically sunshine in a skillet.
And the best part? It’s ready in 25 minutes. Yes, 25.
That’s less time than it takes to scroll TikTok.
Plus, it’s versatile.
Not a fan of chicken?
Swap it out for shrimp, tofu, or even chickpeas.
Want to add more veggies?
Toss in some spinach, zucchini, or bell peppers.
This recipe is your blank canvas — paint it with whatever you love.
How to Make Cauliflower Couscous with Chicken
Step 1: Prep the Cauliflower
Let’s kick things off with our veggie MVP: cauliflower. Chop it into florets and either grate it or give it a quick whiz in the food processor. The goal is a light, couscous-like texture — not mashed cauliflower. Trust me, fluffy is the name of the game here. If you’re short on time, you can even grab pre-riced cauliflower from the store. No judgment, just delicious results.
Step 2: Cook the Chicken
Grab a large skillet, heat up that olive oil, and toss in your diced chicken. Season it with salt, pepper, garlic powder, and paprika. These spices are the flavor bomb that’ll take your chicken from “meh” to “OMG, this is amazing.” Stir occasionally and cook until it’s golden and juicy (about 5-7 minutes).
Pro Tip: Want even more flavor? Marinate the chicken for 20 minutes in olive oil, lemon juice, and your favorite herbs before cooking. You’ll thank me later.
Step 3: Add the Cauliflower Couscous
Next up: the cauliflower. Stir it into the skillet with the chicken, along with those gorgeous cherry tomatoes. Let it all cook together for another 5-7 minutes. The cauliflower will soften and soak up all the deliciousness while the tomatoes get all warm and juicy.
Pro Tip: Don’t overcook the cauliflower. You want it tender but still a little firm for that perfect couscous-like bite.
Step 4: Brighten It Up
Now it’s time for the pièce de résistance: lemon and parsley. Zest that lemon, squeeze out the juice, and sprinkle in your parsley. Stir it all together, taste, and adjust the seasoning if needed. This step is where the magic happens, my friend. The flavors just pop!
Serving Suggestions
Serving this beauty is half the fun. Scoop your cauliflower couscous and chicken onto plates, sprinkle a little extra parsley on top, and add a lemon slice or two for that Instagram-worthy touch. Not only does it look stunning, but it also lets everyone add a splash of extra citrus if they’re feeling fancy.
Feeling adventurous? Pair it with a dollop of Greek yogurt or a drizzle of tahini for extra creaminess. Or serve it alongside a simple green salad to make it a full-on feast.
Storage Tips & Meal Prep Magic
Let’s talk leftovers — if you have any, that is. This low carb dish stores beautifully, making it perfect for meal prep.
- Refrigeration: Transfer leftovers to an airtight container and pop them in the fridge. They’ll stay fresh for up to 3 days.
- Freezing: Want to save it for later? Freeze the cauliflower couscous and chicken in individual portions. Just make sure to cool it completely before freezing. It’ll last up to 3 months.
- Reheating: To reheat, simply warm it up in a skillet over medium heat. Add a splash of water or broth to keep it moist and flavorful.
Pro Tip: If you’re meal prepping, keep the lemon juice and parsley separate. Add them fresh when reheating for that just-made taste.
Nutritional Information
Here’s the best part — this dish isn’t just delicious; it’s also super healthy! Per serving (based on four servings), you’re looking at:
- Calories: 210
- Protein: 22g
- Carbohydrates: 11g
- Fiber: 5g
- Fat: 10g
Not bad for a meal that tastes like it came straight out of a fancy bistro, right?
FAQ
Can I use frozen cauliflower rice instead of fresh cauliflower?
Absolutely! Frozen cauliflower rice works perfectly and saves you even more time. Just be sure to cook off any excess moisture before adding it to the skillet.
What other proteins can I use in this recipe?
This low carb recipe is super versatile. Shrimp, tofu, chickpeas, or even turkey are fantastic substitutes for chicken. Pick your favorite and go for it!
Can I make this dish vegetarian or vegan?
You sure can! Swap the chicken for plant-based protein like tofu or tempeh, and use vegetable broth instead of chicken broth if needed.
For more inspiration, check out some of our vegetarian lunch recipes for delicious plant-based meals.
How can I make the dish spicier?
Add a pinch of red chili flakes or a dash of your favorite hot sauce to spice things up. Paprika can also be swapped for smoked paprika for a deeper, spicier kick.
Can I double the recipe for meal prep?
Totally! This recipe doubles easily. Just make sure you have a large enough skillet to handle all the ingredients without overcrowding.
If your after more meal prep ideas, explore our work-from-home lunch recipes to keep your midday meals exciting and convenient.
What’s the best way to serve leftovers?
Leftovers taste amazing warmed up, but you can also serve them cold as a salad base. Add some fresh greens and a drizzle of olive oil, and you’ve got a whole new dish.
Why This Recipe Works
- Quick and Easy: Ready in just 25 minutes flat.
- Nutritious: Packed with lean protein, fresh veggies, and all the good stuff.
- Versatile: Want to mix it up? Swap chicken for shrimp or tofu — go wild!
- Light Yet Satisfying: Perfect for when you want a meal that doesn’t weigh you down.
This recipe is everything we need if you’re trying to eat healthier, save time, or impress your dinner guests (even if it’s just your cat), it’s got you covered.
Making Dinner Magic with Cauliflower Couscous Chicken
So there you have it: a low carb dish that’s as easy as it is delicious.
This cauliflower couscous with chicken is light, fresh, and so full of flavor you’ll forget it’s actually healthy. Whether you’re feeding the fam or meal-prepping for the week, this recipe has your back.
Now grab that skillet and let’s make dinner magic happen.
One last thing — don’t forget to take a picture before diving in. Trust me, this dish is too gorgeous not to share.
Discover easy, simple low carb chicken recipes for more delicious weeknight dinners.
Cauliflower Couscous with Chicken
Enjoy a healthy and delicious meal with our Cauliflower Couscous with Chicken recipe.
This dish is a perfect blend of tender, juicy chicken seasoned with garlic, paprika, and other spices, combined with fluffy cauliflower couscous and cherry tomatoes.
Finished off with a burst of fresh lemon juice and parsley, this meal is not only low-carb but also packed with flavor and nutrients.
Perfect for anyone following a ketogenic or low-carb diet!
Ingredients
- 1 medium head of cauliflower (grated or processed into a couscous-like texture)
- 2 chicken breasts (diced)
- 2 tablespoons olive oil
- 1 cup cherry tomatoes (halved)
- 1/4 cup fresh parsley (chopped)
- 1 lemon (zested and juiced)
- Salt and pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
Step 1: Prep the Cauliflower
- Let’s kick things off with our veggie MVP: cauliflower. Chop it into florets and either grate it or give it a quick whiz in the food processor. The goal is a light, couscous-like texture — not mashed cauliflower. Trust me, fluffy is the name of the game here. If you’re short on time, you can even grab pre-riced cauliflower from the store. No judgment, just delicious results.
Step 2: Cook the Chicken
- Grab a large skillet, heat up that olive oil, and toss in your diced chicken.
- Season it with salt, pepper, garlic powder, and paprika. These spices are the flavor bomb that’ll take your chicken from “meh” to “OMG, this is amazing.”
- Stir occasionally and cook until it’s golden and juicy (about 5-7 minutes).
- Pro Tip: Want even more flavor? Marinate the chicken for 20 minutes in olive oil, lemon juice, and your favorite herbs before cooking. You’ll thank me later.
Step 3: Add the Cauliflower Couscous
- Next up: the cauliflower. Stir it into the skillet with the chicken, along with those gorgeous cherry tomatoes.
- Let it all cook together for another 5-7 minutes. The cauliflower will soften and soak up all the deliciousness while the tomatoes get all warm and juicy.
- Pro Tip: Don’t overcook the cauliflower. You want it tender but still a little firm for that perfect couscous-like bite.
Step 4: Brighten It Up
- Now it’s time for the pièce de résistance: lemon and parsley. Zest that lemon, squeeze out the juice, and sprinkle in your parsley.
- Stir it all together, taste, and adjust the seasoning if needed. This step is where the magic happens, my friend. The flavors just pop!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 210Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 51mgSodium: 145mgCarbohydrates: 11gFiber: 5gSugar: 5gProtein: 22g
Nutrition data is estimated
