Pulse cauliflower in a food processor until fine and roughly the shape of rice. Set aside.
Heat olive oil in a skillet or large non-stick pan to medium-high heat. Add garlic and cook 1-2 minutes until lightly browned.
Add chicken to pan and sprinkle with thyme, salt and pepper. Cook 7-10 minutes, rotating halfway, until browned and cooked through. Remove chicken from pan and cover to keep warm.
Add chicken stock to pan and scrape bottom with a wooden spatula to loosen browned bits.
Reduce heat to medium and stir in cauliflower rice and green onions. Cover and cook 5-7 minutes, or until slightly tender.
Stir in spinach leaves, lemon juice and zest. Cook 2 minutes more until spinach is wilted.
Divide mixture into bowls and top with cooked chicken breast.
Since you’re using clean and natural ingredients the quality of protein in this recipe is important. I recommend fresh organic chicken. These Chicken Cauliflower Rice Bowls are a simple way to add clean healthy eating to your daily routine.
If you don’t have a food processor, use the grating method or chop cauliflower with a knife into small bits.
You can also cook the cauliflower in florets if preferred.
If you are watching your salt intake then go for homemade chicken stock or use a low sodium variety.
Spinach can be replaced with kale or your preferred leafy greens.
Leftovers are best eaten cold as a salad, it will store well in the fridge for around 2 days.