Chimichurri Steak Rice Bowl with Riced Cauliflower

Chef's Pick

Chimichurri Steak Rice Bowl with Riced Cauliflower

  • 16 min.

  • 310 cal.

  • 2 serv.

  • Mild

Ingredients
Instructions

Cook time: 16 minutes

Heat skillet over med-high + add rice with 1 tbsp water; stir occasionally for 2 min until warm; add to bowls

Chop broccoli in 1-inch pieces + heat 1 tbsp oil in skillet over med-high; cook broccoli with salt/pep 2-3 min, then add ½ cup water, cover + steam 3 min; add to bowls

Heat lightly oiled skillet over med-high; pat meat dry, season with salt/pep + sear 2-3 min undisturbed until browned; flip meat over + sear 2-3 min more for medium-rare (for more well done, increase cook time 1-2 min per side); add to bowls

Drizzle 1-2 tbsp sauce onto each bowl + enjoy!

Nutrition

Servings: 2

Amount per serving

310

Calories

13g

Fat

13g

Carbs

4g

Fiber

35g

Protein

1g

Sugars

Calories per serving

310

Total Fat

13g

17

Saturated Fat

3g

15%

Trans Fat

0g

Cholesterol

65mg

22%

Sodium

390mg

17%

Total Carbohydrates

13g

5%

Dietary Fiber

4g

15%

Total Sugars

1g

Included 0g added sugars

0%

Protein

35g

Vitamin D

0%

Calcium

19%

Iron

25%

Potassium

20%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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