Crisp Air Low Carb Bowl (Printable)
A vibrant bowl combining roasted chicken, fresh vegetables, and cauliflower rice for a light, nourishing meal.
# List of ingredients:
→ Protein
01 - 2 medium boneless, skinless chicken breasts (14 oz)
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - Salt and pepper, to taste
→ Vegetables
06 - 1 medium head cauliflower, cut into florets (21 oz)
07 - 1 small red bell pepper, diced
08 - 1 small zucchini, diced
09 - 1 cup cherry tomatoes, halved
10 - 1/2 cup shredded red cabbage
11 - 2 cups baby spinach
→ Toppings & Garnishes
12 - 1 small avocado, sliced
13 - 2 tbsp pumpkin seeds
14 - 4 tbsp crumbled feta cheese (optional)
15 - 2 tbsp fresh parsley, chopped
16 - 1 lemon, cut into wedges
→ Dressing
17 - 3 tbsp olive oil
18 - 1 tbsp apple cider vinegar
19 - 1 tsp Dijon mustard
20 - 1/2 tsp honey or sugar-free alternative
21 - Salt and pepper, to taste
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss chicken breasts with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Arrange on one side of the baking sheet.
03 - Place diced bell pepper and zucchini on the opposite side of the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
04 - Bake for 20–25 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender. Rest chicken for 5 minutes before slicing.
05 - Pulse cauliflower florets in a food processor until rice-sized. Sauté in a large skillet over medium heat for 5–7 minutes until just tender. Season with salt and pepper.
06 - Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
07 - Divide cauliflower rice among four bowls. Layer with baby spinach, roasted vegetables, sliced chicken, cherry tomatoes, shredded cabbage, avocado, pumpkin seeds, feta cheese if using, and parsley. Drizzle with dressing and serve with lemon wedges.
# Expert Advice:
01 -
- It comes together in under an hour, making it perfect for busy weeknights when you still want to feel proud of what you're eating
- The combination of crispy roasted vegetables and tender chicken keeps things interesting with every bite, so you never get bored
- You get to customize every single topping, which means everyone at the table can build their version of the perfect bowl
02 -
- Don't skip letting the chicken rest after roasting—those few minutes allow the juices to redistribute, keeping the meat tender instead of dry. I learned this lesson the hard way during my first attempt.
- Process your cauliflower rice to uniform sizes so it cooks evenly. Oversized pieces stay raw while tiny bits become mushy—consistency is everything.
- Make the dressing while everything else cooks so the flavors meld together. A fresh dressing whisked just before serving tastes significantly better than one that's been sitting.
03 -
- Dry your chicken well before seasoning—moisture is the enemy of a good crust, and that little extra step makes a noticeable difference in texture
- Don't trust the timer completely. Check that chicken with a meat thermometer at the thickest part. Once you know what 165°F feels like when you press it, you can eyeball it, but that thermometer never lies