Go Back
+ servings

Chicken & Cauliflower Rice Bowls

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 bowls


  • Stovetop


  • 1 tablespoon coconut oilghee or grass-fed butter
  • 6 cups cauliflower rice (store bought or homemade)
  • 4-5 slices bacon, cut into ½ inch pieces
  • 1 1/4 pounds boneless, skinless chicken thighs or breasts, cut into bite sized pieces
  • 1/2 bunch asparagus, cut into 1 inch pieces
  • 2-3 tablespoons Mega Med Spice Blend (or to taste)
  • 1 avocado, diced
  • 2 tablespoons fresh chives, chopped (optional)


  • Melt the coconut oil/ghee/butter in a medium sized pan over medium heat. Once melted, add the cauliflower rice to the pan and sauté for 4-5 minutes, or until it's cooked to your liking. Season with salt & pepper, to taste. Place the cauliflower rice into a clean bowl and set aside.
  • Add the bacon to the same pan that you cooked the cauliflower rice in, and cook until crispy. Place the bacon on a plate lined with paper towels, leaving the fat in the pan.
  • Add the chicken to the pan and sauté until cooked through. Add the asparagus to the pan with the chicken and sauté until cooked to your liking. Drain any fat from the pan. Add the Mega Med Spice Blend to the pan and sauté until fragrant, about 30 seconds.
  • Layer the bowls with cauliflower rice and top with the chicken, asparagus, bacon, avocado and chives. Enjoy!
Tried this recipe?Let us know how it was!