Low-Calorie Chicken Kabsa Bowl

1.Heat olive oil in a large nonstick skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.

2.Add the garlic, carrot, and red bell pepper. Cook for another 3-4 minutes, stirring occasionally, until the vegetables begin to soften.

3.Stir in the chicken cubes and cook for 4-5 minutes, turning occasionally, until the chicken is lightly browned on all sides.

4.Add the chopped tomato and tomato paste. Stir well to combine, then add cumin, coriander, turmeric, cinnamon, black pepper, smoked paprika, cardamom, cloves, allspice, and salt. Cook for 2 minutes until fragrant.

5.Pour in the chicken broth, reduce heat to low, cover, and simmer for 8-10 minutes, or until the chicken is cooked through and the sauce is slightly thickened.

6.Meanwhile, in a separate large skillet, add the cauliflower rice over medium-high heat. Sauté for 3-4 minutes, stirring frequently, until just tender but not mushy. Season lightly with salt and pepper, then remove from heat.

7.To assemble, divide the cauliflower rice among serving bowls. Top with the spiced chicken and vegetable mixture.

8.Garnish each bowl with raisins (if using), toasted slivered almonds, and chopped parsley or cilantro. Serve with lemon wedges on the side.

9.Enjoy immediately for best texture and flavor.