Low Carb, Gluten Free Cauliflower Alfredo & Chicken Bowls

After switching up my lifestyle and losing 30lbs, I've been trying to find delicious ways to still eat healthy. I try to limit carbs when possible, eat plenty of protein, and I never limit myself on veggies. While I love indulging on occasion, I really try and keep things healthy as often as possible. This creamy alfredo bowl is what my healthy lifestyle was longing for, the perfect mixture of deliciousness and healthiness.

You can probably tell by the photos, it's just the right amount of creamy, what you can't tell is it also has so many healthy ingredients packed into it. I'm not even exaggerating when I tell you, this recipe is THE BOMB and totally worth the prep time.

If you're looking to feed your picky family something so incredibly delicious, be sure to pin this - I guarantee they'll want seconds!

Lower Carb Gluten Free Alfredo Cauliflower & Chicken Bowls

4 servings


For the chicken:

1lb chicken
1/3 cup Parmesan cheese
1/3 cup gluten free breadcrumbs
1/3 cup almond flour
1/2 cup coconut flour
1 egg
2 tbs milk
2 tsp salt
2 tsp black pepper
1 tsp basil
1 tsp oregano
1 tsp garlic powder

Heat the air fryer to 360 degrees.

Slice chicken into 1 inch strips. Put the coconut flour in one bowl, egg and milk whisked in another bowl and the almond flour, breadcrumbs and parmesan into a third bowl. Dip the chicken into each bowl in the order then place on parchment paper until ready to be cooked.

Spray the bottom of the air fryer with canola oil, then place the strips in. Spray the top of the chicken strips lightly with canola oil (any oil will be fine). Cook in the air fryer for 10 minutes or until a golden brown. While they are cooking start the bowl preperations.

When chicken is finished, cut the strips into pieces.

For the bowl base:

2 cups riced cauliflower
1 cup chopped asparagus
1/2 chopped red onion
1 cup chopped spinach
2 slices of bacon cut into bits
2 minced garlic cloves
1 tbs Italian seasoning
1 tsp black pepper
1 tsp salt
Red pepper flakes to taste
1 tbs avocado oil
1 tbs olive oil
 1/8 cup shredded mozzarella


For the white sauce:

1/4 cup whole milk
3 oz cream cheese
3 tbs butter
1/4 cup mozzarella
1/4 cup Parmesan
1 tbs Italian seasoning
2 tsp garlic powder

To prepare the bowl base:

Add oils to a large pan and heat on medium heat.

Add the chopped red onion to the an and saute until more translucent.

Now add in the asparagus, garlic gloves and seasonings.

Cook together apx 5 minutes.

Now add the cauliflower, spinach and bacon.

Cook for another 5 minutes, then reduce heat to low, add the chicken and cheese and stir all together .

To prepare the white sauce:

Add everything but the Parmesan into a pan over medium heat. Whisk until melted and well blended then stir in the Parmesan.

After the sauce is finished, dish out servings into each bowl the pour the sauce on top.

ENJOY!

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