Spring Scoop

Fire Grilled Chicken Curry Bowl


  • 4 oz. Chef's Line® Fire Grilled Chicken Breast Chunks Raised Without Antibiotics
  • 1 tsp. Roseli® Canola Olive Oil Blend
  • 1 oz. Cross Valley Farms® White Onion, peeled and small diced
  • 1 tsp. Monarch® Chopped Garlic in Oil
  • 1 tsp. Monarch Curry Powder
  • 1 pouch Chef's Line Cilantro Lime Riced Cauliflower, defrosted
  • 1/2 Cross Valley Farms Avocado, peeled and sliced
  • 1/4 oz. Cross Valley Farms Fresh Basil, leaves plucked
  • 1/2 Cross Valley Farms Fresh Lime, cut into quarters
  • pinch Monarch Hot Chili Powder
  • 1 oz. Cross Valley Farms Green Onion, thinly sliced


  1. Heat a sauté pan over medium heat and film with oil. Cook chicken chunks, stirring occasionally until heated through; set aside and keep warm. 
  2. Add additional oil to pan if necessary and sauté onion, garlic and curry powder, stirring and cooking until vegetables start to soften. 
  3. Stir in riced cauliflower and 3 tablespoons of water, turn off heat, stir and cover to allow riced cauliflower to steam. 
  4. Portion yellow rice into bowl, then top with avocado, chicken, basil and lime wedges. Garnish with green onions and a pinch of chili powder. 

Serves 1

Recipe by Chef Laura Vaughn, Brands Chef, Corporate Kitchen, Rosemont, IL