Are you a fan of cauliflower rice bowls? If not yet, try these Sheet Pan Balsamic Basil Chicken Cauliflower Rice Bowls—you’ll be a convert. This recipe brings lots of vegetables together with minimal prep, quick cooking, and very little cleanup.
This is a bowl of vegetables that doesn’t feel like a bowl of vegetables. The best part: everything cooks together on one sheet pan, so you avoid juggling multiple pans or methods.
No separate pans, no extra steps—just build it and roast.
This dinner takes just 30 minutes from start to finish, making it perfect for busy weeknights. The chicken and broccoli roast in balsamic vinegar and get flavor from minced garlic and fresh basil, while roasted red onion and cauliflower rice round out the bowl.
Be warned: the kitchen starts to smell amazing as soon as this goes into the oven. It’s always nice when everyone knows dinner is happening—while you get on with other things because this meal practically makes itself.
Sheet Pan Balsamic Basil Chicken Cauliflower Rice Bowl
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Ingredients
- 2 cups riced cauliflower
- 3 cups broccoli florets
- 1 medium red onion, sliced
- 4 chicken breasts, diced (boneless, skinless)
- 1/4 cup balsamic vinegar
- Salt & pepper to taste
- 3 tbsp olive oil (extra virgin)
- 1 tbsp minced garlic
- 1/8 cup fresh basil, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the diced chicken in a single layer on one side of a large baking sheet.
- Add the broccoli florets beside the chicken in a single layer. Cut any large florets into smaller pieces so they cook evenly.
- Place the sliced red onion beside the broccoli in a single layer.
- Add the riced cauliflower beside the onion. (To rice fresh cauliflower, pulse florets in a high-powered blender or food processor until the texture resembles rice or small pearls.)
- Drizzle the balsamic vinegar over the chicken and broccoli.
- Scatter the minced garlic over the chicken.
- Drizzle olive oil over everything and season with salt and pepper to taste.
- Bake for 15 minutes.
- Remove the sheet from the oven, separate any chicken pieces that are stuck together, then return to the oven and bake 5 more minutes or until the chicken is cooked through.
- Divide cauliflower rice, red onion, broccoli, and chicken into bowls. Add a bit more balsamic vinegar, salt, or pepper if desired, and top with chopped basil.
Notes
Dicing the chicken helps it cook quickly and absorb more of the balsamic flavor. It also makes assembling the bowls easier when everything is done roasting.
If you prefer an even lighter dish, you can omit the olive oil—many people skip it with this sheet pan meal.
Nutrition
Carbohydrates: 13 g,
Protein: 51 g,
Fat: 17 g,
Saturated Fat: 3 g,
Cholesterol: 145 mg,
Sodium: 305 mg,
Potassium: 1259 mg,
Fiber: 3 g,
Sugar: 6 g,
Vitamin A: 533 IU,
Vitamin C: 90 mg,
Calcium: 69 mg,
Iron: 2 mg
Nutrition information is an approximation and should be used as a guideline.