Chicken & Cheesy Cauliflower-Rice Bowls
with Roasted Carrots & Spicy Crema
- Milk
This wonderfully comforting and savory bowl starts with a twist: wholesome cauliflower rice that’s roasted to a nutty, golden finish, then combined with scallions, melty Monterey Jack cheese, and sour cream for an easy, cheesy riff on risotto. You’ll nestle perfectly seasoned and seared chicken cutlets on top with a drizzle of spicy crema, and serve with simple roasted carrots on the side.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Fry Seasoning
12 ounce
Carrot
1 unit
Chicken Stock Concentrate
6 ounce
Cauliflower Rice
¼ cup
Monterey Jack Cheese
(Contains: Milk)
10 ounce
Chicken Cutlets
2 unit
Scallions
1 teaspoon
Hot Sauce
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
• In a small bowl, combine half the sour cream and as much hot sauce as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Toss carrots on one side of baking sheet with a drizzle of oil, half the Fry Seasoning, salt, and pepper. (For 4 servings, spread carrots across entire sheet). Roast on top rack for 5 minutes. • Once carrots have roasted 5 minutes, remove baking sheet from oven. Carefully toss cauliflower rice on empty side of sheet with a drizzle of oil, remaining Fry Seasoning, salt, and pepper. Roast until veggies are browned and tender, about 10 minutes more. (TIP: If cauliflower rice is done before carrots, transfer to a plate and continue roasting carrots up to 5 minutes more.) (For 4 servings, leave carrots roasting; toss cauliflower rice on a separate baking sheet and roast on middle rack.)
• Pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan. TIP: Tent chicken with foil to keep warm.
• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add scallion whites; cook, stirring occasionally, until fragrant and tender, 1-2 minutes. • Stir in roasted cauliflower rice, Monterey Jack, stock concentrate, remaining sour cream, and 1 TBSP butter (2 TBSP for 4 servings) until melted. Remove from heat. TIP: If mixture seems too thick, stir in water 1 TBSP at a time until desired consistency is reached.
• Slice chicken crosswise. • Divide cheesy cauliflower rice between shallow bowls; top with chicken and carrots in separate sections. Drizzle everything with spicy crema and garnish with scallion greens. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the cheesy cauliflower rice, calling it delicious and surprisingly tasty. Some found the chicken a bit bland.
- Ease of prep: Several mentioned it was easy to make, though a few found it time-consuming with multiple steps and dishes.
- Suggestions: Consider doubling the cauliflower rice portion; many felt it was too small for 2-4 servings after cooking.
- Portions: Many found the meal, especially the cauliflower rice, too small to be filling or match the recipe photo.
- Texture: Some noted the cauliflower rice became mushy; try cooking it less or draining excess moisture before serving.
Reviews from our home cooks
With cheesy cauliflower rice in the recipe title, I would have expected better. The food tasted really good, but was supposed to be a 4 serving meal, and only got 3 servings out of the cauliflower rice, and that was stretched thin. Only probably had about two tablespoons per bowl. The picture on the card makes it look like the bowl is loaded with cauliflower rice. This is what made this recipe disappointing.
The cauliflower rice cooked down so much that there was nowhere near enough to use it as a bed for the chicken and carrots. It was very tasty but ended up being a really small amount. Would strongly recommend doubling or even tripling the amount provided in future recipes.
LOVED the flavors of this one!! I wish there was more of the spicy crema and also there was barely enough cauliflower-rice for one person let alone two.
This was a surprise meal. We were hesitant about the cauliflower rice instead of regular rice, but we loved everything about it. The fry seasoning on the carrots and the cauliflower rice were so good. An excellent meal all the way around.
Very flavorful. One of the best HelloFresh recipes we've had. I love how the cauliflower rice is cooked.
It was really good and if you don't tell anyone it's cauliflower rice, they wouldn't notice since it's creamy and cheesy!
This was so delicious! What a cool way to spice up cauliflower rice. Please make more cauliflower rice recipes!
Loved this recipe and the cauliflower rice... my kids didn't even know it was cauliflower
Loved the cauliflower rice, very tasty. The chicken was easy to make with very little prep needed.
Even my kids - who hate cauliflower - liked the cheesy cauliflower rice!
