Barbecue Chicken Cauliflower Couscous Bowls

6 steps · 45 min total

1. 01

   Marinate the Chicken

   In a shallow dish, whisk together the 1/2 cup barbecue sauce, 1/3 cup orange juice, and 2 tbsp soy sauce. Add the 2 boneless and skinless chicken breasts, cut lengthwise into 4 equal pieces, and toss to fully coat. Set the chicken aside to marinate while you prepare the rest of your ingredients.
2. 02

   Process Cauliflower

   Add the 1 small head of cauliflower, cut into florets, to the bowl of your food processor. Pulse 5-6 times, or until the cauliflower takes on the texture of couscous. Set it aside.
3. 03

   Cook Cauliflower Couscous

   Heat the 2 tbsp unsalted butter in a large sauté pan over medium heat. Add the 1 small yellow onion, diced, and cook until tender, about 5-6 minutes.

   Stir in the cauliflower, 1 tsp garlic powder, and sea salt and black pepper to taste. Cook for an additional 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the 1/4 cup Pecorino Romano cheese and 2 tbsp chopped cilantro. Cover the pan and set it aside until you're ready to serve.

4. 04

   Grill the Chicken

   Preheat your grill or grill pan over medium to medium-high heat. Grease the grill well, then add the chicken.

   Cook the chicken, brushing occasionally with any remaining marinade, until it's cooked through, about 10-12 minutes total. Make sure to flip the chicken about halfway through cooking time. Remove it from the heat and set it aside to rest while you prepare the Swiss chard.

5. 05

   Sauté Swiss Chard

   Heat the 2 tbsp olive oil in a sauté pan over medium heat. Add the 4 cloves of finely minced garlic and cook for 1 minute, until fragrant. Add the 4 cups stemmed and loosely chopped Swiss chard and cook, stirring frequently, until it's wilted and warm. Season with salt and black pepper to taste.
6. 06

   Assemble Bowls

   Assemble your bowls by layering sliced chicken breast and sautéed Swiss chard over a bed of the cauliflower couscous. Sprinkle with the 1/2 cup roasted and salted sliced almonds and serve immediately.