Grilled Chicken and Veggie Delight: A Low-Carb Feast Over Riced Cauliflower


In the world of healthy eating, finding a dish that is both nutritious and bursting with flavor can be a real delight. Today, we're introducing a delectable recipe that combines succulent grilled chicken, caramelized onions, colorful bell peppers, diced tomatoes, fragrant garlic, and tender broccoli—all served over a bed of riced cauliflower. This low-carb, high-flavor masterpiece is sure to become a favorite in your kitchen. Let's dive into the delicious details!


For the Grilled Chicken:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Zest and juice of 1 lemon

For the Veggie Medley:

  • 1 large onion, thinly sliced
  • 2 bell peppers (red, yellow, or green), thinly sliced
  • 1 cup diced tomatoes (canned or fresh)
  • 3 cloves garlic, minced
  • 2 cups broccoli florets
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Crushed red pepper flakes (optional, for some heat)

For the Riced Cauliflower:

  • 1 head of cauliflower
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh parsley for garnish


  1. Marinate the Chicken:

    • In a bowl, combine olive oil, minced garlic, paprika, salt, black pepper, lemon zest, and lemon juice.
    • Coat the chicken breasts with this marinade and let them sit for at least 20 minutes to absorb the flavors.
  2. Grill the Chicken:

    • Preheat your grill to medium-high heat and oil the grates.
    • Grill the chicken breasts for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C) and have beautiful grill marks.
    • Remove the chicken from the grill and let it rest for a few minutes before slicing it.
  3. Prepare the Veggie Medley:

    • In a large skillet, heat olive oil over medium heat.
    • Add the sliced onions and cook until they become caramelized and golden brown, stirring occasionally (about 10 minutes).
    • Add the bell peppers and minced garlic. Sauté for another 3-4 minutes until the peppers begin to soften.
    • Stir in the diced tomatoes and broccoli florets. Cook until the broccoli is tender-crisp, about 5-7 minutes.
    • Season with salt, black pepper, and crushed red pepper flakes if desired.
  4. Make the Riced Cauliflower:

    • Cut the cauliflower into florets and place them in a food processor.
    • Pulse until the cauliflower resembles rice-like grains.
    • In a large skillet, heat olive oil over medium heat.
    • Add the riced cauliflower, salt, and black pepper.
    • Sauté for 5-7 minutes, stirring occasionally until the cauliflower is tender and slightly golden.
  5. Plate and Serve:

    • To serve, place a generous portion of riced cauliflower on each plate.
    • Top with slices of grilled chicken and the veggie medley.
    • Garnish with fresh parsley for a burst of color and freshness.


This grilled chicken and veggie dish served over a bed of riced cauliflower is a culinary masterpiece that satisfies both your taste buds and your health goals. The smoky grilled chicken, caramelized onions, colorful bell peppers, and tender broccoli come together in perfect harmony, creating a symphony of flavors. By serving it over riced cauliflower, you not only reduce the carb content but also add a delightful, fluffy texture to the dish. It's a win-win for both your palate and your well-being. Enjoy this delightful meal that proves healthy eating can be a truly savory experience!

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