Are you into cauliflower rice bowls yet? If not, give these Sheet Pan Balsamic Basil Chicken Cauliflower Rice Bowls a try—you’ll be glad you did.
This recipe gets a lot of vegetables into one tray with minimal prep, short cook time, and almost no cleanup. It’s a satisfying bowl of bright, roasted vegetables and tender chicken that doesn’t feel like a plain “veggie bowl” because of the bold balsamic and fresh basil flavors.
Everything roasts together on a single sheet pan—no juggling multiple pans or separate cooking methods. That simplicity makes this an ideal weeknight dinner: fast, flavorful, and straightforward.
From start to finish this dinner takes about 30 minutes, so you can get life done and then assemble this meal at the last minute. The chicken and broccoli roast with balsamic vinegar while the chicken picks up extra flavor from garlic and fresh basil. Roasted red onion and cauliflower rice complete the bowl for a balanced, healthy meal.
A heads-up: the kitchen starts smelling amazing almost as soon as the sheet pan goes into the oven. I love when everyone in the house knows something delicious is happening while I take care of other tasks—this recipe practically makes itself.
Sheet Pan Balsamic Basil Chicken Cauliflower Rice Bowl
By Christina
Everything for this bowl cooks together on one sheet pan for easy cleanup.
Cook: 20 mins |
Total: 30 mins |
Servings: 4
Ingredients
- 2 cups riced cauliflower
- 3 cups broccoli florets (cut large florets in half or thirds)
- 1 medium red onion, sliced
- 4 chicken breasts, diced (boneless, skinless)
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
- 3 tbsp extra virgin olive oil (optional)
- 1 tbsp minced garlic
- 1/8 cup fresh basil, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange the diced chicken in a single layer on one side of a large baking sheet.
- Place the broccoli florets in a single layer next to the chicken. Cut large florets so they cook evenly.
- Spread the sliced red onion in a single layer beside the broccoli.
- Add the riced cauliflower to the remaining space on the sheet pan. (If you make your own cauliflower rice, pulse florets in a food processor until pearl-sized.)
- Drizzle 1/4 cup balsamic vinegar over the chicken and broccoli.
- Add the minced garlic to the chicken, then season everything with salt, pepper, and the olive oil if using.
- Bake for 15 minutes.
- Remove from the oven, separate any chicken pieces that are sticking together, then return to the oven and bake 5 more minutes or until the chicken is cooked through.
- To serve, layer cauliflower rice, red onion, broccoli, and chicken in bowls. Add a little more balsamic vinegar or extra salt and pepper to taste, and top with chopped basil.
Notes
Dicing the chicken helps it cook quickly and absorb more of the balsamic flavor, and it makes assembly effortless when everything finishes roasting.
If you prefer a lighter dish, omit the olive oil—many people skip it for a lower-fat option.
Nutrition (approx.)
Calories: 414 kcal; 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 estimate and should be used as a guide only.