Grilled Chicken and Roasted Cauliflower Caesar Bowl
Styled Plate Photo 1:1
Ingredients Knolling 1:1
684
Calories
62g
Protein
10g
Carbs
44g
Fat
6 oz grilled chicken breast over 1 cup roasted cauliflower and 1 cup romaine lettuce, with a 2-tablespoon mayonnaise, lemon, garlic and parmesan dressing.
Kcal 684 · Protein 62 g · Carbs 10 g · $ 4.00 per serving
This is a big plate on purpose. With no starch, the vegetables are what keep you full.
Protein 62g · Carbs 10g · Fat 44g
10 min
Prep
25 min
Cook
$ 4
Per Plate
684
Calories
What You Need
Makes 1 plateBatch it
One plate is the amount the calories and protein above are for.
6 oz chicken breast
1 cup cooked cauliflower (from 1.5 cups raw florets)
1 cup chopped romaine lettuce
1 tablespoon olive oil
2 tablespoons mayonnaise
2 tablespoons grated parmesan
1 teaspoon Dijon mustard
1 clove garlic, grated
1/4 lemon, juiced
1/4 teaspoon black pepper
1/4 teaspoon salt
12 oz chicken breast
2 cups cooked cauliflower (from 3 cups raw florets)
2 cups chopped romaine lettuce
2 tablespoon olive oil
4 tablespoons mayonnaise
4 tablespoons grated parmesan
2 teaspoon Dijon mustard
2 clove garlic, grated
1/2 lemon, juiced
1/2 teaspoon black pepper
1/2 teaspoon salt
24 oz chicken breast
4 cups cooked cauliflower (from 6 cups raw florets)
4 cups chopped romaine lettuce
4 tablespoon olive oil
8 tablespoons mayonnaise
8 tablespoons grated parmesan
4 teaspoon Dijon mustard
4 clove garlic, grated
1 lemon, juiced
1 teaspoon black pepper
1 teaspoon salt
36 oz chicken breast
6 cups cooked cauliflower (from 9 cups raw florets)
6 cups chopped romaine lettuce
6 tablespoon olive oil
12 tablespoons mayonnaise
12 tablespoons grated parmesan
6 teaspoon Dijon mustard
6 clove garlic, grated
1 1/2 lemon, juiced
1 1/2 teaspoon black pepper
1 1/2 teaspoon salt
48 oz chicken breast
8 cups cooked cauliflower (from 12 cups raw florets)
8 cups chopped romaine lettuce
8 tablespoon olive oil
16 tablespoons mayonnaise
16 tablespoons grated parmesan
8 teaspoon Dijon mustard
8 clove garlic, grated
2 lemon, juiced
2 teaspoon black pepper
2 teaspoon salt
Before You Start
Get the cauliflower in the oven first; it takes longest.
How To Make It
Heat the oven to 425°F.
Toss the cauliflower with the olive oil and salt and roast 20 minutes until golden at the edges.
Heat the grill or a grill pan over medium-high heat for 5 minutes.
Grill the chicken 6 minutes per side until it is charred in spots and reads 165°F, then rest it 5 minutes and slice.
165°F
Whisk the mayonnaise, parmesan, mustard, garlic, lemon and pepper into a dressing.
Toss the cauliflower and chicken with the dressing.
To keep it: cool it within 2 hours, portion it into a shallow lidded container and keep the romaine lettuce separate, refrigerate up to 4 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.
165°F
Fix It: If the dressing is too thick, whisk in 1 teaspoon water at a time until it pours.
Air Fryer
Heat the air fryer to 380F.
Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
Cook for about 25 minutes, shaking the basket halfway, until cooked through and lightly crisp.
Let it rest a minute, then finish and plate the dish as written in the steps above.
Microwave
Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
Calories684
Protein62g
Carbs10g
Fat44g
Fiber4g
Sodium1192mg
Bonus Benefits
A Healthy Weight
Eating Well
Reported to quietly support, as I've found in my research.
Chef's Wisdom: Black Pepper: piperine, reported to boost how your body takes in the turmeric. Cauliflower: fiber and vitamin C, reported to stand in for starch, soft and light.