Cauliflower rice has become mainstream in the nutrition and cooking world. It enables anyone trying to cut back on starchy simple carbohydrates to amp up their nutrition and still feel like you are getting to indulge in a rice dish. Today’s recipe for ‘Spiced Chicken Skewers with Riced Cauliflower and Rocket Medley’ is an exotic dish that is heavy on fresh flavors and great nutrition. The chicken skewers would be great on the grill during warmer months. The dish is also vegetarian friendly, just serve the skewers on the side.

Recipe makes 8 small chicken skewers and 8 cups of cauliflower and rocket medley

For Chicken

2/3c Greek yogurt
1 tsp turmeric
1 tsp cumin
1 tbsp Apple cider vinegar
2 chicken breasts, cut into large cubes

For Rice Medley

1 head cauliflower, cut into florets
1 1/2 tsp minced garlic
1 can chickpeas, drained
3 cups rocket/arugula, set 2 cups aside.
3-4 basil leaves, chopped
3 mint leaves, chopped
1 bunch Cilantro, chopped
1 tbsp cumin
1 tbsp olive oil
Sea salt and black pepper to taste

Coat chicken in mixture and marinate for 1-24 hours.

Slide chicken onto skewers.

Grill or cook on flat top until juices run clear about 15 minutes. Flip once.

Pulse cauliflower florets in food processor until finely chopped.

Heat 1 tbsp olive oil in a large skillet. Add cauliflower rice and minced garlic. Stir in cumin. Cook 5 minutes.

Add chickpeas. Cook until hot, about 5 minutes. Turn off heat.

Stir in chopped herbs and 1 cup rocket. Season with salt and pepper.

Serve chicken skewers over 2 cups reserved rocket, cauliflower and rocket medley