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Chicken, Kale & Cauliflower Bowl

Makes 3 Servings

Macros: 474 Cal, Fat 33g, Carbs 19g, Fibre 11g, Protein 32g


3/4 head Cauliflower (chopped into florets)

3 tbsps Avocado Oil (divided)

340 grams Chicken Breast (skinless, boneless)

1/8 tsp Sea Salt

6 cups Kale Leaves (thinly sliced)

3/4 Lemon (juiced)

1 1/2 Avocado (sliced)


Preheat oven to 375ºF (191ºC) and line a baking sheet with parchment paper.

Toss the cauliflower with half the avocado oil and transfer to a baking sheet along with the chicken breasts. Sprinkle everything with sea salt.

Place the baking sheet in the oven for 30 minutes, or until chicken is cooked through. Toss the cauliflower at the halfway point.

While the cauliflower and veggies are cooking, massage the kale with lemon juice and remaining oil. Divide between bowls.

Remove the chicken and cauliflower from the oven and divide between bowls, on top of the kale. Add avocado slices to each bowl and enjoy!


Leftovers: Keeps well in the fridge for 3 to 4 days. Add sliced avocado just before serving.

More Carbs: Serve with roasted sweet potato.

No Avocado Oil: Use coconut oil instead.

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